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Compound Ramp Butter

Rule
This compound ramp butter is incredibly easy and a great way to allow the flavor of a ramp to shine through on any dish. 

1 pound unsalted butter at room temperature, cut into cubes  
Ramp Tops, about 15 large leaves 
Mint leaves, about 10  
Flat leaf parsley, a small bunch (stems and leaves are fine) 
Zest and juice of 2 lemons 
1 teaspoon salt

When you make a compound butter you need to make sure that the butter is very soft, at room temperature. By room temperature butter, I mean, butter that will collapse at the touch of your finger. Start by blanching your ramp tops in a large pot of well-salted boiling water. You want to ever so slightly soften the ramp leaves in order to preserve their bright green color and their oniony garlicky flavor. Have your ice bath ready. Shocking them in the ice bath will stop them from over-cooking. 

Dry your blanched ramps and add them to your food processor along with the mint leaves, parsley, and lemon zest. Blend these briefly first before adding the butter. 

Next, add the butter, lemon juice, and salt. Once all of the ingredients have been mixed, empty the mixture onto a sheet of parchment paper and form into a cylinder shape for easy slicing. Roll the cylinder in your parchment paper and pop it in the fridge to chill.

This is a perfect thing to finish a grilled steak with or a baked potato. Try it with fish or liven up some vegetables…either way, you’re in for a real treat, courtesy of spring.


WATCH Vivian prepare the Compound Ramp Butter