Spring Ramp Sauce Recipe
Make this versatile spring ramp sauce recipe and use it throughout the season on pastas, pizza, mixed into scrambled eggs and many other culinary uses! Blended with a creamy, dairy base, this foraged spring ramp sauce recipe goes perfectly with everything and is a snap to simmer up stove-top.
The ramp vegetable sprouts up in the early spring here in the Hudson Valley, NY. The ramps taste is oniony with a dash of garlic. Available for only a short few weeks in the beginning of growing season, this versatile wild onion sates the natural craving for fresh, greens after a long, grey winter. This foraged spring ramp sauce recipe has few ingredients, and that is on purpose. I wanted to create a sauce that really lets the full flavor of ramps take front and center stage flavor wise.

Looking to Forage or buy ramps? You have options. Ramps can be found in clumps in wooded, shady areas in early spring. Foraging and identifying edible plants is a fun venture for the whole family! However, if you don’t stumble upon a clump of green, leafy ramp fronds…you have other options to procure these fleeting kitchen delicacies for your own kitchen culinary uses.
If you happen upon a patch of ramps clumped in the forest on your property, lucky you! However, if no wild ramps are to be had direct from the ground, many farmers markets in the East will have these available starting in early spring. Look for strong, deep green leaves with a dash of burgundy purple on the stem towards the bottom. I have also noticed that Facebook marketplace has several offerings there. Just be sure the person you are buying from is sustainably harvesting and the location is away from road and pesticide pollutants.
My spring ramp sauce recipe comes together easily with few ingredients and is an easy way to taste these too quickly gone seasonal, ingredients before they are done for the season.
The technique I use slowly simmers the ramps in milk, releasing the pungent aroma and producing a beautiful, lush green sauce. This recipe for spring ramp sauce really lets the ramps be the star of the show! (as they rightfully should be).
This recipe features the unique, flavor of ramps front and center with a few key techniques:
- Simmer the ramps in milk for maximum ramp flavor infused throughout the recipe.
- The amount of parmesan cheese is small, that is on purpose, it adds depth to this creamy sauce recipe without overpowering the ramps.

Use freshly foraged wild ramps in this recipe. The harvest season for ramps is fleeting, so if you see these while sustainably foraging, in a farmers market or available on Facebook market place, grab them up! Then read along to make this versatile cream sauce with many different culinary uses!
What does this ramp sauce taste like?
This ramp sauce is thick, garlicky with afresh pungent taste.
Can I make this ramp sauce spicy?
Absolutely! Add a few flakes of red pepper and adjust to your taste level.
What to pair with ramp sauce?
As a topping for pasta.
On top of fish or chicken.
As a dipping sauce with hot, toasted bread.
These are just a few ideas, this ramp sauce is very versatile!
Storing Your Homemade Wild Ramp Sauce:
This sauce will keep for 4 days, when refrigerated in a container with lid.

This creamy alfredo sauce filled with flavors of freshly foraged ramps, is so versatile! Here I paired the ramp sauce with squid ink pasta and a large seared scallop, yum!
3 Comments