Ramp Butter


My friend Dale passed this recipe on to me. This is delicious on just about anything from a warm slice of bread to a spicy radish to a medium-rare grilled steak.

1 bunch of ramps (about 9-12)
1 pound unsalted butter, cut up and at room temperature
1/2 lemons, zested and juiced
Salt and pepper to taste (start with ¼ teaspoon of each)


  • Trim the roots off of the ramps and wash well.
  • Bringing a large pot of water to boil, add the ramps and cook for less than a minute. Transfer ramps to a bowl of ice water.
  • Drain the ramps and pat them dry. Chop coarsely.
  • Place ramps, butter, lemon juice, lemon zest, salt, and pepper in the bowl of a food processor and run until well blended. Transfer to a small container and cover well.

Use within a week or freeze.

Missed my post about ramps? Click here…