Ramp Compound Butter
Ramp compound butter is an easy way to use fresh, wild-foraged ramp leaves in spring.
Ingredients
- 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
Instructions
- Prepare the ramps by trimming, blanching, and drying them thoroughly.
- In a food processor, combine the ramps with the butter, lemon juice, and zest. Process until smooth, or mix by hand for a chunkier butter.
- Season with salt and pepper, tasting as you go.
- Store the butter in an airtight container or roll it into logs for chilling or freezing.