Ramp Compound Butter Recipe

Learn how to make a flavorful ramp compound butter perfect for enhancing your dishes.

Ingredients

	6-7 ramps, washed and root ends trimmed
1	stick unsalted butter, softened and cubed
½	lemon, zested
	salt and pepper to taste

Instructions

• 1. Begin by bringing a wide pot of water to a boil. As the water is reaching a boil, prepare a large ice bath.
  2. Blanch the ramps in the boiling water for about 30 seconds. Proceed to transfer the blanched ramps to the prepared ice bath, allowing them to cool for one minute.
  3. After cooling, drain the ramps and ensure all excess liquid is removed. Proceed to pat them dry, then finely chop both the ramp bulbs and leaves.
  4. In a small bowl, delicately combine the chopped ramps, softened unsalted butter, and freshly grated lemon zest. Season with salt and pepper to your preference, making adjustments as needed while blending the butter.
  5. Carefully spoon the butter mixture onto a piece of parchment paper, shaping it into a rough log. Roll the parchment paper around the butter to form a firm log, twisting the excess parchment ends. Place the wrapped compound butter in a freezer bag. This compound butter can be stored in the freezer for up to 4 months.

Jul 18, 2024