Ramp Aioli

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.

Ramp Aioli
Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis
Active Time:
5 mins
Total Time:
5 mins
1 cup


  • 2 bunches ramps (about 10 ounces)

  • 1 teaspoon fresh lemon juice

  • ½ cup olive oil

  • ½ cup mayonnaise

  • Kosher salt


  1. Cut ramps to separate leaves from bulbs; reserve bulbs for another use.

  2. 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.

  3. 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.

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