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Ramp Butter


  • 4 ounces ramps cleaned and rinsed
  • 2 sticks unsalted butter cubed
  • 1/2 teaspoon lemon zest
  • 1 teaspoon salt


  • Bring a pot of water to boil. Fill a bowl halfway with ice water. Toss ramps into the boiling water and cook for 30 seconds to blanch. Using a slotted spoon, quickly remove ramps from boiling water and dunk into ice water to halt their cooking. Drain ramps and pat dry.
  • Pulse ramps, butter, lemon zest, and salt in food processor until well combined, about 30 seconds.
  • Divide butter mixture in half and wrap each half in a sheet of plastic wrap. Roll and shape each into a log. Twist ends of plastic to close.
  • Place logs in resealable plastic bags and freeze. Slice off rounds of butter as needed.