How to Make Ramp Butter & Ramp Oil

Justine Doiron, Recipe Developer and farmers market enthusiast, known by the name of Justine_Snacks, bring us a simple recipe for a Ramp Butter & Ramp Oil:

“These two recipes go together because without one, you'd be wasting a bit of the other! You'll see what I mean when you make it, but these ramp recipes are designed to give you all the flavor of your ramps, with none of the waste. Plus, once you have them on hand, they are just so versatile. Ramps are also known as Wild Garlic, and have a sweeter, roasted-garlicky flavor that is supremely good when used in an oil or compound butter. But don't worry, if you don't have ramps around you, this recipe also works with scallions, spring onions, spring garlic, or any tender herb you want to play around with.”

Equipment

  • 1 large pot

  • 1 small blender

  • 1 sieve

  • 1 Whisk

Ingredients

  • 1/2 pound (or two bunches) ramps or scallions, spring onion, spring garlic, or any tender herb also works here!

  • Diamond Crystal kosher salt

  • Extra-virgin olive oil

  • 1 1/2 cups avocado oil

  • 1/2 cup salted butter softened

Instructions

  • Clean the ramps very well and remove the bottom roots.

  • Cut the green leaves from the white bottoms of the ramps. Finely chop the white bottoms and set aside.

  • Bring a large pot of water to a boil and prepare an ice bath next to it. Salt the boiling water with a few large pinches of salt.

  • Add the ramp leaves directly to the boiling water. Boil for 30 seconds, then transfer directly to the ice bath.

  • Remove the pot and place a small pan over medium heat. Add just a drizzle of olive oil and the chopped ramp bottoms. Cook for 3-4 minutes, or until the ramp bottoms are softened and taking on a bit of color. Transfer them to a medium sized bowl and season with salt.

  • Pull the ramp leaves out of the ice bath, squeeze out any excess moisture and add them to a blender with the avocado oil. Blend for 1-2 minutes, or until the mixture is an opaque, dark green.

  • Set a sieve over a bowl and strain the ramp oil through it. Use a spoon to help ease out the oil as it goes through the sieve. Season the oil with salt to taste.

  • You should be left with some green ramp discard in the sieve, add this in with the cooked ramp bottoms. Add in the softened butter and whisk vigorously until you get a light green, smooth mixture. It will feel a bit wet for a butter, but it will firm up in the fridge. Taste and season with salt to taste.

  • Add both the oil and butter to separate storage containers and keep them in the fridge. They will keep for 7-10 days.

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