Sunday Butter: Ramp

with Chrissy Tracy (Chef & Forager)

After eating and cooking thousands of meals across the globe, I have landed upon a singular truth - nothing beats bread & butter.

Butter is a blank canvas. A beautiful white space in which you may paint your strange desires, utilize wild ingredients, and work within the season.

I share my favorite butter recipes and bread pairings: no measuring (usually), no long preamble, just the best combinations. Please enjoy.

Foraged Ramp Butter

The Elements

• Fresh Ramps (forage or find at the farmer’s market)

• Extra Virgin Olive Oil (I suggest my family’s!)

• Butter

• Salt

The Guide

Get a pot of water boiling and set up an ice bath (bowl, ice, water).

Blanch ramps in boiling water for 15 seconds. Immediately submerge in the ice bath.

Squeeze out all the water in a towel or blot with a paper towel.

Blend the ramps, olive oil, and salt in a blender or food processor until the desired consistency is achieved.

Optional: char the ramp leaves on a dry, hot pan.

Smother on bread and enjoy!