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 Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: 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.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. 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