Sous Vide Ramp Butter

85°C (185° F)
Temperature
Sous vide time
16 People
Serves
Easy
Difficulty

Ingredients

  • 16 Tablespoons Butter (2 sticks) - room temperature
  • 1 dozen Ramp bulbs
  • 1/2 teaspoon Sea salt (I used Omnivore Salt)

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Directions

  1. Set Nomiku water bath to 85ºC. Seal 1 dozen ramp bulbs (greens removed) and 1 stick of butter in a freezer-safe zip bag or a vacuum seal bag.
  2. Once the water has reached 85ºC, sous vide the ramps and butter for one hour.
  3. After an hour, remove ramps from water bath and pour into food processor and puree until smooth.
  4. Place the second stick of butter in a mixing bowl and fold in the ramp mixture and your favorite salt. Mix until completely uniform. Refrigerate and enjoy!

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