Ramp Hollandaise



  • 2 ramp bulbs, thinly sliced
  • 1 T water
  • 1 T lemon juice
  • 3 egg yolks
  • 6-8 oz whole butter, softened
  • salt to taste
  1. In a saucepan, combine ramp bulbs, water and lemon juice and cook over medium heat until ramp bulbs are soft but not at all brown
  2. Remove the ramp mixture from the heat and vigorously whisk in the egg yolks
  3. Return pan to the heat and whisk while slowly adding in the butter a lump at a time
  4. Continue adding in the butter until the sauce is light and frothy
  5. Remove the sauce from the heat and store in a warm, but not hot part of the kitchen