Those lovely and stinky alliums known as ramps are an ephemeral spring specialty. Have this ramp butter recipe ready and waiting so you can take advantage the moment they arrive. Can’t wait? Us, either. So substitute chives now.
Ramp butter showcases that lovely yet stinky fleeting spring wild onion everyone goes wild for in the most incredible way. This simple yet versatile compound butter can dress up literally anything, whether you stir it into eggs, dollop it atop pasta, smother roasted or steamed vegetables in it, perch it atop fish or steak, or slide it under the skin of roast chicken. Here’s the only trick. Ramps are in season for about 4 weeks of the year. When that time rolls around, you want this recipe handy so you can make it and stash it in the freezer to see you through the other 48 weeks of the year. Other pungent alliums, such as garlic scapes or chives, work well here, too. Originally published October 8, 2017.–Angie Zoobkoff
- Quick Glance
- 10 M
- 10 M
- Makes 2 sticks (8 ounces/227 g)
- 1 bunch ramps or other early-season alliums, such as garlic scapes or chives (4 ounces | 113 g), rinsed
- 2 sticks unsalted butter, cut into cubes (8 ounce | 227 g)
- 1 teaspoon kosher salt
- 1. 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.
- 2. 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 and freeze. Slice off rounds of butter as needed.