Ramps are in season for the smallest amount of time and grow only in certain areas. Their strong garlicky flavor and subtle onion notes makes them super delicious. The mint in the butter adds a revitalizing flavor that goes perfectly with the ramps. A little lemon zest for a light, airy citrusy flavor does the trick to give it just the edge that it has. The best thing is that you can put it away in the freezer and get to enjoy all year round.
- 500 grams butter, unsalted
- 175 grams ramps
- 30 ml lemon juice
- 5-7 grams lemon zest
- 10 grams mint leaves, fresh
- Salt to taste
- 1/4 tsp freshly crack black pepper
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Clean the ramps thoroughly as they can have a lot of dirt. Wash the mint leaves as well and keep them aside. Make sure the mint stems are not included as they can add a bitter taste into the butter.
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Cut the greens from the bulbs and set the bulbs aside.
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Bring a large pot of water to boil and in another bowl putt ice cold water next to the boiling pot.
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Switch off the heat and put in the leaves for 10 seconds and transfer them into the bowl with ice cold water to stop them from cooking.
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Strain the water and squeeze the leaves gently to remove all the water from them.
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Lay them flat on a towel for 8-10 minutes to dry them.
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In a food processor, add butter, ramp bulbs, ramp leaves, mint leaves, lemon juice, zest, salt and pepper.
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Process it for about 20 - 30 seconds or until it's well combined and butter becomes creamy.
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You can store this in an air tight container in a refrigerator for 5-7 days. Or, divide the butter on to parchment or cling wrap and roll the butter to form tight logs. This is what I prefer. You could freeze these logs for however months you like and it's easy to slice when you need it.
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Enjoy over your toast, on pasta or cook fish with it. The ways to use butter is endless. Enjoy!