Ramp Butter

Hey Guys, MiaT is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This means I get to link you to awesome stuff, and I will make a little commission to help keep MiaT up and running!

Hey There!

Remember a few years back when I went to the Ramps and Rails festival? Well, it’s that time of year again, except we’re all quarantined!

Thankfully, some folks live far enough out in the hills that they can still go outdoors and enjoy mother nature. (Did you know that the Appalachian Trail is closed?!)

I was fortunate enough to be given (by way of a drive-by door stoop drop off) a quart bag of ramps, and I’ve been enjoying them. You’d be amazed how far one bag of ramps can stretch!

So far I’ve made Honey Dijon Ramp Chicken, Ramp Butter, Ramp Chicken Salad, and our roommate made a pasta dish with them as well.

I thought I’d share at least a few of those recipes with you if you’re lucky enough to have a ramp supply. In years where we’re not all housebound, you might find these at a farmer’s market, so keep your eyes peeled for them!

Today I’m sharing how to make ramp butter, and trust me, this is easy peasy because with Little Bit, my clients, and The Fellow now working from home, I really don’t have time for complicated recipes!


2 Sticks butter, softened
Ramps (I used about 8 ramps, but use as many or as few as you like based on your taste preference.)
Splash of Lemon Juice
Sprinkle of Salt

(Sorry y’all! It’s one of those types of recipes!)

  1. Take your butter out of the fridge and let it soften.
  2. Clean and shuck (?) your ramps. I don’t know if “shuck” is the right term, but I’m going for it. You basically pull down this little skin sleeve and snap the roots off.
  3. Blanch your ramps in a pot of boiling water for about 10-15 seconds, then immediately dunk in cold water. **
  4. Add the butter, ramps, salt and lemon juice into a metal mixing bowl.
  5. Using a mixer, blend all of the ingredients together.
  6. Spoon out onto plastic wrap into a log shape.
  7. Refrigerate
  8. Enjoy!

** I actually skipped the blanching step but shouldn’t have. We accidentally melted the ramp butter when we tried to soften it up the next day, and it’s waaay better with the ramps having been cooked a little bit. But if you like a more intense bright flavor, you can use them raw.

This delicious ramp butter is especially tasty on fresh homemade bread still warm, or toasted!

Enjoy and stay safe, friends!

Tell me what you think

This site uses Akismet to reduce spam. Learn how your comment data is processed.