advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Ramp Butter

Make your own compound butter using seasonal spring ramps for a delicious table spread.

  • Yield: Makes 1/2 cup
Ramp Butter

Source: The Martha Stewart Show, April 2010

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon ground black pepper

Directions

  1. Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.

Related Topics