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Ingredients
- 1 lb salted butter (4 sticks), completely softened
- 1 1/2 cups minced ramp leaves, approximately 4 cups of packed whole leaves *
- Kosher salt (optional)
- Zest of 2 lemons (optional) **
Preparation
Step 1
Mince the ramp leaves, a food processor is ideal for this purpose, but a fine mincing will do as well. The sizes don't need to be completely uniform, a few larger pieces will be attractive in the finished product.
The butter should be softened enough to easily indent. Cut each stick into pieces about 1" long.
Working in batches, whip the butter with a stand mixer (with a paddle), a food processor, or by hand. After each stick is whipped, mix in about 1/4 of the minced ramps, a generous sprinkle of kosher salt, and 1/4 of the lemon zest (if using).
Roll the plastic up around the butter, creating little "logs". Wrap the plastic ends over the logs. Store all your butter logs in a freezer bag, in the freezer. Remove a single, pre-portioned log, as needed. Alternatively, you can make several larger logs, wrapped in parchment paper, and stored in large freezer bags. Slice off individual portions as needed.
** Lemon zest is a traditional ingredient of "Butter à la Maître d’Hôtel", and it adds a brightness to the finished product. Because the ramps are so flavorful on their own, it's completely optional here.
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