You're going to be putting this butter on EVERYTHING!

½ bunch ramps, finely chopped, leaves and bulbs separated

½ teaspoon Maldon salt

8 oz unsalted butter, at room temp

2 teaspoons honey

zest of 1 lime

¼ teaspoon coriander

¼ teaspoon black pepper

  1. Salt chopped ramp bulbs and mash with a mortar and pestle to release the juices.
  2. Add to a medium bowl and fold in the rest of the ingredients.
  3. If your butter is really soft, chill in the fridge for 15 minutes before molding.
  4. Transfer butter to a piece of parchment and gently roll the butter into a uniform log.
  5. Chill in the fridge until firm. If you need to speed it up, chill in the freezer for 30 minutes until firm.
  6. Cut into slices.
  7. U se this in a million different things. Scrambled eggs, slathered on toast, tossed with fresh pasta or veg—or the very best, sneak it under the skin of your next roasted chicken.

TIP:

This butter will keep in your freezer for months.

Photography by food and styling by Chelsea Zimmer photography by Linda Pugliese

Made it? Tell us about it–