Gruyère and Ramp Butter
Ramps have become one of the most prized ingredients of the spring season. With a flavor that’s a mellow mixture of garlic and onion, ramps look a bit like leafy scallions, sometimes with pinkish-red stems. In this easy compound butter, they’re blanched and folded into softened butter with Emmi Le Gruyère cheese and a bit of sea salt. It’s a beautifully simple preparation that celebrates the spring season. Serve it in a jar for spreading onto fresh radishes and bread, or spread it over a grilled steak, burger or steamed asparagus. * Ramp season is brief, and spring onions or scallions would make a fine substitute in this recipe if they prove difficult to find.
- 1 bunch ramps (about 20 ramps), washed, trimmed and thinly sliced (stems and leaves)*
- 1 cup (8 ounces, or 2 sticks) unsalted butter, softened
- 6 ounces Emmi Le Gruyère cheese, finely shredded
- Sea salt
- Fill a large bowl with water and ice; set aside.
- Bring a pot of salted water to boil. Blanch ramps in salted boiling water 30 seconds, drain and place in an ice bath. Drain and gently squeeze excess water out of ramps.
- Place butter, ramps, shredded Gruyère and a pinch of salt in bowl of an electric mixer. Mix until well combined. Serve immediately or cover and refrigerate until ready to serve.