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 1/2 cups
Prep Time
Cook Time
Total Time


  • 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


  1. Fill a large bowl with water and ice; set aside.
  2. 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.
  3. 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.