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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


  • 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


  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.

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