Ramps only last a few days, so finding a recipe that makes the goodness last is a find! This ramp butter can be frozen, so it will last for months. Add a pat of butter to your steaks, chicken, pork, or potatoes to give them that oomph!
Ramp Butter
Flavorful ramp butter is a delicious addition to your grilled meats
Ingredients
- 1 lb unsalted butter, room temperature
- 7 ounces ramps (15 -20), roots trimmed
- 1 Tbs lemon juice
- 2 teaspoons lemon zest
- Kosher salt, to taste
- Ground black pepper
Directions
- Bring a well-salted pot of water to a boil. Add in your washed, trimmed ramps and blanch for just 30 seconds. Remove from the boiling water and “shock” them by putting them into a bowl of ice water. Once cooled, remove and drain. Squeeze as much water out as possible and let dry out a bit before chopping.
- Rough chop your ramps before placing in a food processor, along with the butter, lemon juice and lemon zest. Mix well. (Note: If you are not using a processor, you can manually chop your ramps finely, and mix by hand or with a hand mixer.
- Add in your salt and pepper and mix well. My preference is to be a bit more generous with the salt, adding in approximately 2 tsp., but I would recommend adding 1 and taste test as you go.
- Divide your mixture in two. Place each portion of ramp butter on a sheet of parchment paper and form the butter into a logs, rolling in the paper. I then wrap the paper log in saran wrap before freezing to eliminate freezer burn. Slice off what you need and re-wrap well.
Like ramps? Check out my blog for Grilled Ramps!