Enjoy the flavor of ramps beyond the season by making homemade ramp butter.
- Serves: 16 persons
- 2sticks unsalted butter (softened to room temperature)
- 4ounces ramp leaves
- 1teaspoon freshly grated lemon zest
- 2teaspoons freshly squeezed lemon juice
- 1teaspoon Kosher salt
- ¼teaspoon freshly ground black pepper
Step 1Gather the ingredients.
Step 2Bring a pot of salted water to a boil. Have a bowl of ice water ready nearby. Cook the ramps in the boiling water for 30 seconds to blanch.
Step 3Quickly remove the blanched ramps from the water and immediately immerse them in the bowl of ice water. This will stop the cooking process and keep the ramp leaves a beautiful green hue.
Step 4Drain the ramps and squeeze out as much water as possible. Spread the ramps out on paper towels to pat dry.
Step 5In the bowl of a food processor, add the blanched ramps, butter, lemon zest and juice, salt and pepper.
Step 6Process until all of the ingredients are combined and smooth.
Step 7Place two pieces of parchment paper down on the work surface. Divide the compound butter in half and place on each sheet of parchment.
Step 8Wrap the butter in the parchment paper, gently rolling and shaping the butter into a log. Twist the ends of the parchment paper to secure. Place in the refrigerator to firm up before using.
Step 9Once the butter has firmed, it can be sliced off into rounds and used as desired on meats, tossed into pasta, or on warm bread.