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Ramp oil/ramp chlorophyll sauce

trev_teich

What do you think the best techniques to achieve these products would be?

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Corey_37766

Pureed or juiced (with a masticating juicer) ramp leaves thickened with Ultra Tex/Xanthan Gum as Brenden suggested above. I really like juicing for the pure flavor but yield isn't usually great.

trev_teich

hmmm...

Brendan_Lee_56950

I just did a ramp puree thickened with xanthan tonight by just pureeing ramps with a bit of water and salt after a hot sautee and charring them with a torch. Passed through a tamis and then thickened. Taste was very fresh. I imagine blending them with oil would give you the same effect.

matthew.snyder77

I had a meal at ink. a year or so ago that was called Egg Yolk Gnocchi with Ramp Butter and Flavors of Spring. It was outrageous.

(not my photo, but this was the dish)