Ingredients

Directions

1. Cut the butter into tablespoon sized pieces and bring to room temperature.
2. Bring a pot of water to a boil and blanch half of the ramp leaves for a few seconds, just until they wilt, then refresh in cold water. Alternately, for a stronger flavor, steam the ramp leaves for a few seconds until just wilted.
3. Squeeze the leaves dry, then chop roughly on a cutting board with the fresh ramp leaves.
4. In the bowl of a food processor pulse the ramp leaf mash to smooth it out a bit, then gradually add the butter pieces 1 chunk at a time, along with the water, processing to make a smooth paste (it may take some time if your butter is cold-just be patient) continuing to process until the butter is light green and fluffy-make sure to watch the video as this is easier seen than explained.
5. If the butter, or ambient temperature of the kitchen is very cold, add a spoonful or two of boiling water to help the mixture move in the food processor.
6. Once the butter is emulsified, fluffy and brilliant green, add the pepper, and drizzle in the lemon juice, processing for a few seconds to lighten it.
7. Double check the seasoning, adjust as needed (if you want it stronger you can spin in some extra chopped ramp leaves).
8. Spread the butter onto a piece of parchment, roll into a log, tie the ends closed and refrigerate. From here you can cut the butter into portions and freeze.
9. The butter will keep for a week or two in the fridge, and a couple months in the freezer. I prefer to vacuum seal it for the best long-term storage.