Ramsons Oil
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Adam Price
TV chef & cookbook author
Ramsons are a true sign of spring – and here Adam Price shows you how to transform it into a beautiful, flavorful ramsons oil. Drizzle the oil over new potatoes, use it in a mayonnaise, or add a green dot to your spring and summer dishes. Ramsons oil is a simple recipe with great effect.
Servings
: 8
portions
Ingredients
0.5
L
neutral oil - e.g. grapeseed oil
A pinch of salt
Avoid screen shutting off
Instructions
Step 1/6
Rinse and prepare the ramsons so that only the clean leaves remain. Dry the leaves in a salad spinner or in a dish cloth.
Step 2/6
Put the ramsons in the blender. Remember it should be a large bunch that nearly fills the blender, if it is to match with half a liter of oil.
Step 3/6
Pour the oil to the ramsons and add a pinch of salt.
Step 4/6
Blend at the highest speed for at least two minutes. Feel the temperature of the oil. The blender's speed should heat the oil - preferably to over 50 degrees - but not much warmer. At 60 degrees the oil loses its fresh, green color.
Step 5/6
Then pour the oil through a very fine-meshed sieve - preferably a nylon sieve. A dish cloth can also be used, but it absorbs a lot of the oil.
Step 6/6
The oil is poured into a small bottle - e.g. a plastic squeeze bottle. It should be stored cool and dry and keeps for about 3 weeks in the refrigerator.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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