Description
Ramp Butter is a flavorful compound butter made by blending fresh ramps, garlic, lemon zest, and flaky sea salt into creamy unsalted butter. Perfect for spreading on bread, melting over grilled meats or vegetables, or adding a vibrant, garlicky punch to any dish.
Ingredients
Scale
Ramp Butter Ingredients
- 1 cup unsalted butter (2 sticks), at room temperature
- 6 ounces ramps (approximately 1 bunch or 15 stalks)
- 1 teaspoon flaky sea salt
- 2 cloves garlic
- 1 teaspoon lemon zest
Instructions
- Blend the ingredients: Combine the unsalted butter, ramps, flaky sea salt, garlic cloves, and lemon zest in a food processor. Blend until the ramps are finely chopped and fully incorporated into the butter, creating a smooth, even mixture.
- Shape the butter: Transfer the blended mixture onto a sheet of parchment paper or plastic wrap. Using a bench scraper or your hands, press the butter into a firm log shape while rolling the parchment or wrap around it. Twist the ends of the wrap tightly to seal the butter log completely.
- Chill to set: Place the wrapped butter log in the refrigerator for about 2 hours or in the freezer for 30 minutes to firm up before serving. This chilling step ensures the butter holds its shape and the flavors meld perfectly.
Notes
- Ramps have a short season in spring; substitute with green onions or garlic scapes if unavailable.
- For a stronger lemon flavor, add a little extra lemon zest or a few drops of lemon juice.
- This ramp butter can be stored in the fridge for up to one week or frozen for up to three months.
- Use the butter to enhance grilled meats, steamed vegetables, or simply spread on warm bread for a burst of flavor.
