Ingredients Condiments Ramp Aioli Be the first to rate & review! Garlicky ramps are the perfect base for this herby aioli. You just need the leaves for this recipe, to make this pungent aioli. Make a batch of this to use as a dip for vegetables, potato chips or French fries, mix into a chicken salad sandwich, smear onto a sandwich, or whip into a salad dressing. By Chandra Ram Chandra Ram Instagram Website Chandra Ram is a James Beard- and IACP-nominated food writer, editor and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship. Food & Wine's Editorial Guidelines Published on June 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis Active Time: 5 mins Total Time: 5 mins Yield: 1 cup Ingredients 2 bunches ramps (about 10 ounces) 1 teaspoon fresh lemon juice ½ cup olive oil ½ cup mayonnaise Kosher salt Directions Cut ramps to separate leaves from bulbs; reserve bulbs for another use. Place ramp leaves in bowl of a food processor. Add lemon juice, and pulse until blended, scraping down sides of bowl as needed, 8 pulses. With the machine running, slowly pour in olive oil, and puree until almost smooth. Whisk ramp puree and mayonnaise together in a medium bowl. Season with salt and store in an airtight container in refrigerator up to 5 days. Rate it Print