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Serious Eats

Ramp Gravy

May 13, 2013

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves Makes about 2 cups gravy, serving 6 to 8, active time 10 minutes, total time 10 minutes

  • 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

Procedures

  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.

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