Creamy and deliciously ramp pickled ramp aioli. Possibly the best thing you can make with pickled ramps.
Course: Appetizer, Snack
Keyword: Aioli, Pickled Ramps, Ramps
1/2cupchopped pickled ramps and 1 cup reserved ramp pickling liquid or use 1 pint jar of pickled ramps
1tablespooneach chopped tarragon, cilantro and chives or 1/2 tablespoon chopped fresh dill (optional)
2cupsthick mayonnaisepreferably homemade, but high quality store bought mayonnaise or heavy duty restaurant mayo will work.
Cook the ramp pickling liquid down until only about ¼ cup remains, do not allow the liquid to caramelize or scorch.
Tasting as you go, gradually add the syrup-y pickle liquid to the mayo, since your pickle liquid may be slightly different than mine, you want to be double sure to add it to taste, to avoid over-salting or sugaring the finished product.
Afterwords, fold in the herbs and chopped pickled ramps.
The end result should taste a bit like tartar sauce, double check one last time before transfering to a lableled container and refrigerating until needed.
The ramp aioli will keep for two weeks under refrigeration, longer if you use pre-prepared mayonnaise since it uses pastuerized egg product.
This uses my pickled ramp recipe, see that here. In restaurant scenarios, I pickle ramps in very large batches which means I often end up with extra pickling liquid. At home, you can just take a pint or half pint jar of pickled ramps, chop the bulbs, cook the liquid down, add the chopped ramps to some mayo, and season to taste with the reduced pickling liquid and herbs.