Ramp Gravy Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20130513-ramp-gravy-primary.jpg
J. Kenji Lopez-Alt

Recipe Facts

5

(1)

Active: 10 mins
Total: 10 mins
Serves: 6 to 8 servings

Rate & Comment

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

This Recipe Appears In

More Serious Eats Recipes