Ramp compound butter is an easy way to use fresh, wild-foraged ramp leaves in spring.  Ramps, also known as wild leeks, have an incredible flavor that pairs perfectly with the richness of butter, and it’s perfect in any savory recipe where you’d use butter.  Personally, I love it on top of rare steak, and if you really want to fancy it up, you can serve it with other in-season wild edibles.

Ramp compound butter is a culinary treat that’s admired by many – but foraged by only a lucky few. This versatile butter blends the pungent, earthy flavors of ramps with the richness of high-quality butter to create a spread that improves every single dish it touches.

Ramps, or wild leeks, are a sure sign of spring’s arrival and a much-celebrated delicacy in the culinary world. They’re part of the allium family, with a taste somewhere between scallions and garlic but much milder. 

What’s truly special about ramps is their ephemeral nature—they only bloom for a few weeks before retreating back into the forest floor. This scarcity gives them a near-mythical status, and for those who have a source, it’s almost a ritual to gather them each year.

In the 21st century, ramps have seen a resurgence in popularity as the local food movement has grown. Chefs and food lovers crave their unique flavor and are including them in everyday cooking, preserving them in dishes like compound butter to be enjoyed throughout the year.

Ramp compound butter is not just an indulgence; it’s a smart investment in flavor. By combining the flavor of ramps with butter, you’re creating a powerful umami-packed combination. The finished product can be a fast way to elevate weeknight dinners, taking a plain piece of chicken or fish to another level with just a few spoonfuls. 

In this guide, we’ll walk you through the process of creating your very own batch of ramp compound butter. 

Ingredients for Ramp Compound Butter

The ingredients for making ramp compound butter are quite simple.  To make about 2 ¼ cups of butter, you’ll need the following:

• 1 lb unsalted, high-quality butter, brought to room temperature
• 3 cups ramp leaves (as well as bulbs, if available) 
• 1 tbsp lemon juice
• 2 tsp grated lemon zest
• Kosher salt and fresh ground black pepper, to taste  

You can technically use any kind of butter you want to make this spread, but we recommend using the highest-quality butter you can find. This will yield the best quality. If you can, find a high-fat European butter, a cultured butter, or Kerry Gold. 

Once you get the hang of making this basic recipe, feel free to take things up a notch and add other herbs and spices to taste, too.

How to Make Ramp Compound Butter

The process of making ramp compound butter is straightforward, but like any good recipe, the devil is in the details.

You should get started by preparing the ramps. Trim off the root end and take some time to really wash the ramps. They can get quite grimy!
Next, put a pot of water on and add a dash of salt. Bring it to a boil. Also prepare a pot of ice water. After blanching the ramps in the hot water for 30 seconds, take them out and dunk them in the ice bath. Drain the ramps, then lay them out on a paper towel, squeezing out as much moisture as possible.

If you decide to use a food processor, you will need to chop up the ramps with it before adding them to a mixing bowl with the butter. Add the lemon juice and lemon zest. Process the ramps and butter mixture in the food processor until they’re a smooth texture. 

If you decide not to use a food processor, that’s fine too! Simply chop the ramps up as finely as you can, then put them in a bowl with the lemon zest, lemon juice,and butter. Mix until combined. You can add salt and pepper to taste at the end. 

Remember that compound butter should be seasoned more aggressively than you think – when it’s used as a topping on plain food, the seasoning is diluted.

Serving Ramp Compound Butter

Ramp compound butter can be used in a variety of ways to enhance your meals and create memorable dining experiences. Here are some serving suggestions to inspire you.

• Spread it on toast: Ramp butter makes a delicious spread for warm, crispy toast. It adds a savory kick to your morning meal.
• Melt it over vegetables: Use ramp butter to add a flavorful twist to steamed or roasted vegetables like carrots, asparagus, or broccoli.
• Mix it into mashed potatoes: Stir ramp butter into creamy mashed potatoes for an extra depth of flavor that will delight your taste buds.
• Toss it with pasta: Add a dollop of ramp butter to freshly cooked pasta for a quick and delicious sauce that coats the noodles beautifully.
• Use it to sauté meat or seafood: Ramp butter can be used as a fragrant and flavorful base for cooking meats or seafood, adding a delightful aroma and taste to your dishes.
• Flavor grilled cheese sandwiches: Spread ramp butter on the outside of grilled cheese sandwiches for a golden, crispy crust and an extra layer of savory goodness.
• Enhance rice dishes: Mix ramp butter into cooked rice for a burst of garlicky, oniony flavor that pairs perfectly with various cuisines.

You can store your ramp compound butter in airtight containers or roll the butter into logs using parchment or plastic wrap. These logs can be chilled or even frozen. Properly stored, the butter should last about a week in the refrigerator, and several months in the freezer.