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A log of ramp butter on a wooden board with a few slices cut from it.
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4.75 / 12 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 Time9 minutes
Cook Time1 minute
Total Time10 minutes
Course: Condiments
Cuisine: American
Servings: 16 tablespoons
Calories: 106

Ingredients

  • 1 bunch (4 oz) ramps or other early-season alliums, such as garlic scapes or chives, rinsed
  • 2 sticks (8 oz) unsalted butter, cut into cubes
  • 1 teaspoon kosher salt
US - Metric

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.

Nutrition

Serving: 1tablespoon | Calories: 106kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 147mg | Fiber: 1g | Sugar: 1g