This is my first time posting a question in this sub, so I hope I'm on the right track. Please forgive any posting mistakes, or let me know and I'll fix them. If this is too general for this sub, again, apologies, and let me know.
I am planning to make a wild leek (ramp) vichyssoise with a ramp infused oil garnish. Typically I would experiment until I get the best results, but I don't want to decimate the local ramp population on my land. Thus I don't have a current working recipe.
(I believe harvesting them sustainably is incredibly important. I don't forage pounds at a time to sell for profit - I forage what I need, preserve some, and move on to what's coming up in the next season. Morels if I'm lucky!)
This dish will be part of a presentation to a client, and I want to get it right. I'm a private chef to a few local families around me, and this client in particular owns a winery/tasting room. They are hoping I can help them expand their food pairings, and are heavily focused on local, regenerative cuisine.
Researching recipes has me hesitant to start without asking someone with first hand experience to weigh in. Techniques vary greatly. Honestly, I lack experience making infused oils in general, so that's on me, but I'm trying to learn.
The best recipe my instincts agreed with is from Forager Chef. Basically putting 3 cups of ramp greens in a Vitamix with 1.25 cups of neutral oil, a touch of salt and blending for 60 seconds. Removing the oil to chill in a metal bowl over an ice bath, and letting the flavors marry overnight, refrigerated. Staining, but not squeezing, using layers of cheesecloth. Yielding about .75 cup.
My goal is clear, vibrant green and punchy flavor.
Does anyone have input to help me be successful and not waste ramps due to my inexperience? Am I on the right track?
Thanks for reading/answering!
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