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Charred Wild Ramp Aioli

March 30, 2021
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Charred Ramp Aioli Recipe

As spring is in bloom and ramp season has arrived I wanted to share this amazing Charred Ramp Aioli Recipe that you can make at home.

The Charred flavor combined with the natural sweetness of the ramps is a wonderfully delosous flavor combination.

Need More Ramp Recipes? Checkout My Ramp Pesto and Pickled Ramps Recipe as well as my Ham & Cheddar Quiche w/ Sautéed Ramps

What Are Ramps?

Ramps also known as wild leeks grow in wooded areas and have a very short harvest season. Ramps are known for their sharp bright fresh flavor.

The best comparison I can provide is a cross between fresh garlic and a scallion.

The bulbs can be pickled roasted or sautéed and the leaves can be used in salads or to make an unbelievably pesto. Once picked you really only have 3-4 days to use them up.

I even shared a couple pounds with the talented culinary mind behind the blog The Castaway Kitchen.

Please check out her blog if you haven’t, it’s packed with fantastic, Keto, paleo, AIP and whole 30 recipes as well as her book Made Whole.

Ingredient List for Charred Ramp Aioli

Chicken Breasts Are Boring

Let’s be honest chicken breast on its own can be pretty boring. Even if it’s cooked perfectly so it needs a sauce to make it just a bit more interesting.

 I grabbed about 12 ramps and rinsed them thoroughly in cold water and peeled off any wilted outer membrane around the bulb.

Next, cut the very tip of the bulbs off. After that I just threw them over direct heat on the grill for about 5 minutes until the leaves had wilted and the stems were charred up.

Finally, I just rough chopped them with a knife before adding them to my food processor along with some grain mustard,mayo and a few other ingredients.

Once it was blended and smooth I tasted it for seasoning and decided to add a squeeze of fresh lemon.

Questions About Charred Ramp Aioli

Wild ramps on a sheet pan

More Low Carb Dressings and Sauces

Charred Ramp Aioli

Charred Ramp Aioli

Print Pin Rate
Course: Main Course, Meal Prep
Cuisine: American
Keyword: aioli, dressing, ramps, sauce, wild leeks
Prep Time: 15 minutes
Servings: 10
Calories: 156kcal
Author: Culinary Lion



  • After cleaning the ramps remove the very tip of the bulb then char ramps over direct heat on your grill. Once Ramp leaves have wilted and bulbs are lightly charred remove and rough chop with a knife before adding to a food processor along with Apple cider vinegar, lemon juice, mustard and avocado oil.
  • Pulse the mix until you have a minced paste. Then add mayonnaise and pulse until smooth. Taste and add salt, pepper and hot sauce as desired. 
  • Refrigerate for 30 minutes before serving, store in sealed glass jar for up to 10 days.


Serving Size About 2 Tbsp.


Calories: 156kcal | Carbohydrates: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 199mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 9.8mg | Calcium: 19mg | Iron: 0.6mg

Nutrition Facts
Charred Ramp Aioli
Amount Per Serving
Calories 156 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 199mg9%
Potassium 24mg1%
Carbohydrates 2g1%
Sugar 1g1%
Vitamin A 400IU8%
Vitamin C 9.8mg12%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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