Ramp Butter
Enjoy the flavor of ramps beyond the season by making homemade ramp butter.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.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.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.Step 4
Drain the ramps and squeeze out as much water as possible. Spread the ramps out on paper towels to pat dry.Step 5
In the bowl of a food processor, add the blanched ramps, butter, lemon zest and juice, salt and pepper.Step 6
Process until all of the ingredients are combined and smooth.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.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.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.