The Best Ramp Sauce Ever

Creamy, garlicky, and a touch sweet, this sauce is the best way to enjoy those precious ramps. It’s a finger-licking kind of sauce!

  • 2.5 oz ramps (12-15, depending on size)
  • 2 tbsp dijon mustard
  • Juice of 1/2 lemon 
  • 1 tsp maple syrup 
  • 1/2 tsp salt
  • 1/2 tsp freshly-cracked black pepper, plus more to taste
  • 1/3 cup extra virgin olive oil

Step 1

Wash the ramps, and cut and discard the small root at the base of the bulb. Chop the ramps roughly. Add ramps through pepper to a food processor. Process until the ramps are in small pieces, and the sauce begins to come together. Stream in the olive oil, and process until smooth.

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