Ramson Butter
A very fresh and green compound butter. This uses ramsons for their beautiful color, flavor and wonderful way of announcing the beginning in spring. Normally paired with the fermented potato bread (find this amazing recipe in the app), the acidity helps cut through the richness of the serving.
Cut in half, peel and slice <quantity>10</quantity> shallots
Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a pan on medium heat
Add the shallots and stir
Add salt to taste
Cook shallots for about 10m, until slightly caramelized. Drizzle a bit more vegetable oil if needed to avoid sticking. Remove shallots from pan and reserve
Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to the same pan on medium heat
Add <quantity>1</quantity> bunch of ramsons and quickly sauté, until they just wilt
Chop shallots very finely and reserve
Chop ramsons very finely and reserve
Add <quantity>600<unit>g</unit></quantity> of softened butter to a bowl. Mix to smooth it out
Add the ramsons. Stir to combine
Add the shallots
Add salt to taste
Add <quantity>3½<unit>tbsp</unit></quantity> of vinegar
Mix until completely combined
The Ramson Butter is ready to be used
Enjoy it with Fermented Potato Bread!
I'm here to answer any questions you have about Ramson Butter. Try me!