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.