4.8 from 24 votes
Ramp Butter
Ramp butter is an easy compound butter that helps you preserve ramps during their short spring season. Here's how to make it.
Prep Time
9 mins
Cook Time
1 min
Total Time
10 mins
Servings:
16
tablespoons
Calories:
106 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 bunch (4 oz) ramps rinsed, or other early-season alliums such as garlic scapes or chives
- 2 ticks (8 oz) unsalted butter cut into cubes
- 1 teaspoon kosher salt
Instructions
- Bring a medium pot of water to a boil. Fill a medium bowl halfway with ice water. Toss the ramps into the boiling water and cook 30 seconds to blanch.
- Using a slotted spoon and working quickly, dunk the ramps in the ice water to halt the cooking. Drain the ramps and then pat them dry.
- In a food processor, pulse the ramps, butter, and salt until well combined, about 30 seconds.
- Divide the butter in half and place each blob on a sheet of plastic wrap. Wrap the butter in the plastic wrap, gently rolling and shaping the butter into a log, and twist the ends of the plastic. Place in a resealable plastic bag refrigerate or freeze. Slice off rounds of butter as needed.
Cup of Yum
Nutrition Information
Serving
1tablespoon
Calories
106kcal
(5%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
30mg
(10%)
Sodium
147mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 16 tablespoons
Amount Per Serving
Calories 106
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 106kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 147mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.