Ramp Leaf Butter
A simple compound butter made from ramp or similar leaves. Makes 8 oz, scale it to your needs.
Equipment
- Food processor
Ingredients
- 3 oz (Roughly 3 cups) lightly packed ramp leaves Use a scale for the best tasting result.
- 8 oz 2 sticks salted butter
- 1/2 tablespoon cold water
- A few cracks of the peppermill
- 1/2 Tablespoon chilled lemon juice or water plus a few scrapes of lemon zest, optional
Instructions
- Cut the butter into tablespoon sized pieces and bring to room temperature.
- Bring a pot of water to a boil and blanch half of the ramp leaves for a few seconds, just until they wilt, then refresh in cold water. Alternately, for a stronger flavor, steam the ramp leaves for a few seconds until just wilted.
- Squeeze the leaves dry, then chop roughly on a cutting board with the fresh ramp leaves.
- In the bowl of a food processor pulse the ramp leaf mash to smooth it out a bit, then gradually add the butter pieces 1 chunk at a time, along with the water, processing to make a smooth paste (it may take some time if your butter is cold-just be patient) continuing to process until the butter is light green and fluffy-make sure to watch the video as this is easier seen than explained.
- If the butter, or ambient temperature of the kitchen is very cold, add a spoonful or two of boiling water to help the mixture move in the food processor.
- Once the butter is emulsified, fluffy and brilliant green, add the pepper, and drizzle in the lemon juice, processing for a few seconds to lighten it.
- Double check the seasoning, adjust as needed (if you want it stronger you can spin in some extra chopped ramp leaves).
- Spread the butter onto a piece of parchment and refrigerate, or cut into portions and freeze.
- The butter will keep for a week or two in the fridge, and a couple months in the freezer. I prefer to vacuum seal it for the best long-term storage.