Ramp Butter
INGREDIENTS
2 oz ramp leaves
8 oz unsalted butter, cubed and softened
1 tsp capers, rinsed and drained
2 anchovy filets, rinsed and drained
1 tbs worcestershire
2 tsp dijon mustard
1 zest of lemon
1 tbs fresh lemon juice
salt and pepper, to taste
DIRECTIONS
I. place a small sauce pan filled with one cup of water on the stove and bring to a simmer. Using a steamer basket steam half of the ramp leaves until they wilt, about 30 seconds.
II. remove steamed ramps from the pan and chop with the remaining half of fresh ramps.
III. place all remaining ingredients into a food processor and blend well (use the 1 tbs of hot water from pan if you need to help the butter emulsify. adjust seasoning as needed with salt and pepper.
IV. using a 2 foot long piece of parchment paper place the butter in the middle and roll the parchment over it into a log shape. tie both ends with kitchen twine and place in the fridge or freezer to solidify.
Ramp butter will keep in the fridge for up to a week or the freezer for up to two months when wrapped in a Stasher Bag.
Note: Make this recipe vegetarian by omitting the anchovies and worcestershire then increasing the capers by 1 tsp.
