From Local Roots member @butteredbreadblog
1 stick unsalted butter
1. Soften about ¾ stick of unsalted butter at room temperature
2. Chop the leaves of about 8 ramps very finely—mince them up!
3. Fold them into the butter and mix in a nice crystally salt like fleur de sel or Maldon until you get the taste right
4. Store in fridge
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