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Ramp Butter

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Test Kitchen Approved
Total Time

Prep: 10 min. + chilling

Makes

2 cups

Updated: Jul. 21, 2023
Ramps are available for a short period during the spring. Use both the white and green part when making ramp butter, as you would a green onion. If you aren't able to find ramps, substitute green onions or chives. —Taste of Home Test Kitchen
Ramp Butter
Ramp Butter Recipe photo by Taste of Home
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Ingredients

  • 6 ounces ramps (bulbs and greens, about 15 medium)
  • 1 cup butter, softened
  • 1/4 teaspoon salt

Directions

  1. In a small saucepan, bring 8 cups water to a boil. Add ramps; cook, uncovered, just until ramps turn bright green, about 30 seconds. Drain and immediately drop into ice water. Drain and pat dry.
  2. Finely chop ramps (bulb and greens). In a small bowl, beat butter, ramps and salt until blended. Shape into a log; wrap and refrigerate up to 1 week or freeze up to several months.
Ramp Butter Tips

How do you prepare ramps for blanching?

Similar to leeks, ramps need to be thoroughly cleaned before using to wash away dirt and grit. Submerge whole ramps into ice water, swish and let them soak for a few minutes. If there is a lot of residue in the bottom of your bowl, do this a second time. This a good first step when making all ramp recipes.

How do you serve ramp butter?

This ramp butter is such a treat on homemade biscuit recipes or crusty homemade bread. Or, add a pat to grilled seafood recipes and grilled steak recipes for an elevated take on simple dishes.

How do you store ramp butter?

Store ramp butter in an airtight container in the refrigerator for up to 1 week or freeze up to several months. Like other flavored butter recipes, you can also shape into a log and wrap in waxed paper so it can easily be sliced into individual pats. A wrapped log of butter would also make a great food gift!

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 tablespoon: 53 calories, 6g fat (4g saturated fat), 15mg cholesterol, 65mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.