This recipe appears in:Ramp Week: Ramp Gravy
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- 2 tablespoons butter
- 6 ramps, finely chopped
- 2 tablespoons flour
- 2 cups light cream (heavy cream, half and half, or milk can be used in its place)
- 1 1/2 teaspoons freshly ground black pepper
- Kosher salt
Melt butter in a medium saucepan over medium heat. Add ramps and cook, stirring frequently, until softened, about 3 minutes. Add flour and cook, stirring constantly with a whisk until golden blond, about 4 minutes.
Increase heat to medium-high. Whisking constantly, slowly pour in cream. Add black pepper. Whisking frequently, bring to a boil. Reduce to a simmer and cook, whisking frequently, until thickened, about 1 minute after it reaches a boil. Remove from heat and season with salt and pepper. Serve ramp gravy over biscuits, fried chicken or chicken fried steak, or mashed potatoes.