Ramp Compound Butter
Servings: 1 log
Ingredients
- 1 stick unsalted butter, at room temperature
- 1/2 cup ramp leaves, cleaned, with stems reserved for another use
- 1 tsp salt
- 1/2 tsp freshly squeezed lemon juice
Instructions
- Combine all ingredients in a food processor, blending until ramps are completely incorporated in to the butter.
- Spoon compound butter on to a sheet of wax papper. Wrapping one end of the wax paper over the butter, start to form a log, minding the ends so it stays compact.
- Roll in to a log, using kitchen twine to secure the ends. Place in refrigerator or freezer until ready to use! Butter will keep in refrigerator for 2 weeks, and freezer up to 2 months.