Serves 8
10 min
Ramp Gravy
Recipe GLPRfbc167a02ad441
A creamy, aromatic sauce made with tender ramps (wild leeks) and butter, finished with a touch of black pepper. This luxurious gravy pairs beautifully with roasted vegetables, mashed potatoes, or grilled meats. The ramps provide a distinctive spring onion and garlic flavor that makes this sauce truly special.
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Ingredients
2 tablespoons butter
6 ramps, finely chopped
2 tablespoons all-purpose flour
2 cups light cream
1 1/2 teaspoons freshly ground black pepper
Kosher salt to taste
Directions
Melt the butter in a medium saucepan over medium heat, stirring gently as it melts.
Add the chopped ramps to the melted butter and cook for 1 to 2 minutes, stirring frequently, until they become fragrant and begin to soften slightly.
Sprinkle the flour over the ramps and butter, stirring constantly for about 1 minute to form a paste (roux) and cook out the raw flour taste.
Gradually pour in the light cream while whisking continuously to prevent lumps from forming.
Continue whisking as the sauce heats through and thickens, about 2 to 3 minutes, until it reaches a smooth, pourable consistency.
Season with freshly ground black pepper and kosher salt to taste. Stir well to combine and adjust seasoning as needed.
Pour into a serving bowl or gravy boat and serve warm alongside your desired dishes.
