Compound butters are simple to make and pack a lot of flavor. Especially true of our ramp compound butter, which is one of our favorite ways to preserve the fresh flavor of spring ramps all year long. This is the time – and it’s a brief moment – when you can get fresh wild ramps to make this recipe.
All you need is a few simple ingredients and kitchen tools, and you’ll be rolling logs of buttery goodness in no time. Watch our little video to see how easy it is to make!
Use compound butter to flavor pasta, as a spread on biscuits (try our ramp buttermilk biscuit recipe) or to finish a steak. Although it will keep for a year in the freezer, we doubt it will last that long…
Wild Ramps Compound Butter Recipe
YIELD: ABOUT 2/3 CUP
8 tablespoons unsalted butter, softened
¼ cup finely chopped Wild Ramps, leaves only
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon finely ground pepper
In a small bowl, stir together butter, ramps, lemon zest, salt, and pepper until evenly mixed. Place mixture in a large piece of cling film and roll into a log shape, twisting and securing the ends of the plastic. Chill until firm. Slice as needed.
Note: butter will keep for 2 weeks in the refrigerator, or up to 1 year wrapped well in the freezer.