Homemade Ramp Mayonnaise

Sep 14, 2025
by Adrienne Orn
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

10 mins
COOK TIME

0 mins
TOTAL TIME

10 mins
SERVING

6 People
VIEWS

3

Elevate your culinary creations with this vibrant, garlicky ramp mayonnaise. Its creamy texture and pungent flavor make it a perfect accompaniment to grilled seafood, roasted vegetables, or as a luxurious dip for crusty bread. Adjust the ramp quantity to match your personal preference for a truly bespoke experience.

Ingridients

Adjust Servings

1 large egg, preferably at room temperature

2 large egg yolks, preferably at room temperature

1 teaspoon Dijon mustard

Sea salt, to taste

3/4 cup light olive oil

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice, plus more to taste

Minced fresh ramps, to taste (approximately 2-4 tablespoons, depending on intensity desired)

Nutrition

Carbohydrate

1 g
Cholesterol

99 mg
Protein

2 g
Saturated Fat

5 g
Sodium

35 mg
Sugar

0 g
Fat

35 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

1 mins

In the bowl of a food processor, combine the egg, egg yolks, and Dijon mustard. Season with a pinch of sea salt. (1 minute)

02

Step

6 mins

Begin processing the mixture. Very slowly drizzle in the light olive oil, followed by the extra-virgin olive oil, in a thin, steady stream. Continue processing until the mayonnaise is thick, pale, and creamy. This step is crucial for proper emulsification, so be patient! (5-7 minutes)

03

Step

1 mins

Add the freshly squeezed lemon juice and adjust the salt to taste. Pulse briefly to incorporate. (1 minute)

04

Step

2 mins

Transfer the mayonnaise to a small bowl. Gently fold in the minced ramps until evenly distributed. (2 minutes)

05

Step

30 mins

Spoon the ramp mayonnaise into a clean jar with a tight-fitting lid. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. The flavors will continue to develop over the next few days.

For the best results, ensure your eggs are at room temperature. This helps with emulsification.
Drizzle the oil in *very* slowly. Adding it too quickly can cause the mayonnaise to break.
If your mayonnaise is too thick, add a teaspoon of water at a time until you reach your desired consistency.
Store in an airtight container in the refrigerator for up to 5 days.
Experiment with different types of olive oil to find your favorite flavor profile.
If you don't have a food processor, you can make this by hand using a whisk, but it will require significantly more elbow grease!

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Adrienne Orn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.