Ramp Butter

Ramp Butter

Enjoy the flavor of ramps beyond the season by making homemade ramp butter.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Bring 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.
  3. Step 3

    Quickly 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.
  4. Step 4

    Drain the ramps and squeeze out as much water as possible. Spread the ramps out on paper towels to pat dry.
  5. Step 5

    In the bowl of a food processor, add the blanched ramps, butter, lemon zest and juice, salt and pepper.
  6. Step 6

    Process until all of the ingredients are combined and smooth.
  7. Step 7

    Place two pieces of parchment paper down on the work surface. Divide the compound butter in half and place on each sheet of parchment.
  8. Step 8

    Wrap 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.
  9. Step 9

    Once the butter has firmed, it can be sliced off into rounds and used as desired on meats, tossed into pasta, or on warm bread.