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Ramp Aioli



Ramp Aioli
Aioli is essentially a garlicky mayonnaise that is a traditional sauce and spread in the Provencal region of France. Our version incorporates a North American native, the wild ramp (or wild leek), in place of the garlic. The resulting mixture with rich flavors of egg, olive oil and pungent ramps, bears little resemblence to commercial mayonnaise. The small amount of effort required is amply rewarded by the luxurious taste & feel of a classic condiment, updated for our enjoyment.
Ingredients:

4 -5 medium ramps with tops
1 teaspoon dry mustard powder
1 large egg (we used a free-range duck egg)
1 teaspoon apple cider vinegar
3 teaspoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1/2 cup grapeseed or vegetable oil
Salt, to taste

Directions:

 

Rinse the ramps well and trim off the root. Cut off the green leaves. Bring a medium sized pot of water to a boil and blanch the ramp leaves for about 30 seconds, then immediately plunge into an icewater bath. Remove the leaves from the icewater bath, and pat dry. Roll the leaves up in a paper towel or clean dish towel and squeeze as much liquid out as possible. Set aside.

 

Chop the ramp bulbs & stems coarsely. Place the chopped ramps, the blanched ramp greens, mustard powder, lemon juice, vinegar, a pinch of salt and the egg into a food processor. Process until fairly smooth, about 30 seconds.

 

Mix the oils together in a measuring cup. With the food processor running, pour in the oil blend very slowly in a thin stream. After about half the oil has been incorporated, the mixture should begin to thicken and you can pour the rest of the oil a little faster. Stop the processor and taste the aioli, adding salt or a few more drops of vinegar if desired. Scrape down the sides of the processor with a spatula, then pulse for a few seconds for a final mix. Put into a clean jar and set aside for an hour to allow all the flavors to blend before using.

 

Refrigerate in a tightly closed container for up to a week.

 

 



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