My wife and I did a little foraging at our favourite Ramp harvesting location the other day…and we decided to turn our bounty into an aioli! We figured it would be a solid way to incorporate ramps into our dinner because aioli is essentially a garlicky mayonnaise…And Ramps are a wild leek that reminds us of a sweet garlic!
Of course, we couldn’t just put our ramp leaves into mayonnaise…so we sauteed them and pureed them with a little bit of lemon juice, black pepper, and a splash or two of water. Then, we mixed that into our mayonnaise to complete our gloriously green and delicious sauce! From there, we served it as a topping for a turkey burger and a dipping sauce for tater tots!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 30 Minutes
Ingredients:
- Ramps
- Mayonnaise
- Black Pepper
- Lemon Juice
- Water (as needed)
Method:
- Rinse your Ramps, give them a quick dry, and place them on a cutting board.
- Slice into ribbons.
- Melt some butter in a sauté pan, and then add your sliced ramps. Cook until they soften and turn a deep green.
- Transfer your cooked ramps to a blender, and add in a few squirts of lemon juice and a little black pepper. Blend to puree. If you need to add more liquid to fully puree, add water as needed.
- Let your ramp puree cool.
- Scoop your mayonnaise into a bowl, and pour in your ramp puree.
- Stir to fully incorporate the two.
- Plate, devour, and enjoy!
