Ramp Butter

Serious Eats

1½ pound ramps, trimmed and cleaned

4 pounds unsalted butter, cut up and at room temperature

2 lemons, zested and juiced

Salt and pepper to taste

Thyme (optional)

Trim the ends off of the ramps and clean them well under cold, running water.

Blanch them quickly (30 seconds) by dropping the ramps in a large pot of salted, boiling water, and then shock them in ice water.

Drain the ramps, squeezing as much liquid out as you can. With a sharp knife, thinly slice the ramps.

In a large bowl (or Kitchenaid with a paddle), mix well butter, lemon juice, lemon zest, ramps, salt, and pepper.

On sheets of parchment, form logs of butter of approximately 1/2 pounds each, and roll the parchment tightly around the butter.

Put the butter logs in two sets of freezer bags and seal tightly, removing all the air, and store in the freezer.

Serious Eats Notes

As an alternative to using parchment, you can use all the leftover butter wrappers to make small logs. Plastic wrap or wax paper can be used as as well.

HOF Notes:

Some people do not blanch the ramps before mixing with the butter. Watch how Martha Stewart makes it.

Click here for the Serious Eats original recipe.

Sign up for this week's catch

Follow us:

info@HookedOnFishChicago.com   •   773.551.4317