The Most Delicious Ramp Butter
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 1/4 cups
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Course
Condiments, Others
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Cuisine
American, International, Vegetarian, gluten-free
The Most Delicious Ramp Butter
Description
This ramp butter recipe begins by trimming and thoroughly washing the ramps, then blanching them briefly in boiling salted water before shocking in ice water to preserve color and flavor. After drying, the ramps are finely chopped or processed with room temperature unsalted butter, lemon zest, and lemon juice for brightness. Seasoning with kosher salt and fresh black pepper balances the flavors.
The final compound butter can be shaped and stored in airtight containers, ready to brighten grilled meats, roasted vegetables, or bread. The rapid blanching technique preserves the ramp's pungency while taming stronger raw notes, achieving a smooth buttery spread with herbal and citrus highlights.
This butter captures seasonal ramps in a versatile form that extends their culinary use, making it a valuable addition to any kitchen for fresh spring flavor.
Ingredients
- 1 lb butter room temperature, unsalted
- 6-8 ounces ramps approx. 25 large ramp leaves, leaves and bulbs if available
- 1 tablespoon lemon juice
- 2 teaspoons lemon grated finely (from about 1 large lemon, zest
- kosher salt to taste
- black pepper fresh ground
Instructions
- Trim the root end (if there is a bulb) and wash ramps very thoroughly (see Nerd Tips above). Bring a pot of well-salted water to a boil, and set aside a bowl of very cold water with lots of ice. Blanch ramps in boiling water for just 30 seconds then remove them and plunge them in the ice water to stop the cooking (this is called ’shocking’). Drain and squeeze out as much water as possible. Spread ramps out on paper towel to allow to dry a bit more.
- If you are using a food processor, roughly chop the ramps and add them to the bowl along with the butter, lemon zest and juice. Process until they reach the texture you want.
- If you’re not using a processor, chop the ramps finely and place in a bowl with butter, lemon zest and juice. Mix until well combined (you could also use a stand mixer with the paddle attachment).
- Add salt and pepper, tasting as you go.
- You can pack compound butter into air-tight containers (I love these little Weck jars) or even ramekins and store them in the refrigerator for about a week. The traditional method is to roll the butter into logs, either in parchment or plastic wrap, so they can be chilled and sliced. You can freeze the rolls for months and just slice off what you need and re-wrap well.
User Reviews
Overall Rating
4.9
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