Homemade Wild Garlic Butter Recipe
This wild garlic butter recipe combines the distinctive yet delicate flavor of wild garlic with the rich creaminess of real butter. It’s a versatile compound butter that tastes delicious spread on toast or slathered on roasted vegetables and meat. It’s also really quick to make and store frozen making a great way to enjoy the flavor of wild garlic long past its short season!
The wild garlic season is short! Make the most of it with these delicious wild garlic recipes: wild garlic pesto, Wild Garlic Salt, Vibrant Green Wild Garlic Oil, and these easy Wild Garlic Pancakes.
Wild Garlic
Wild garlic( Allium Ursinum/ Allium Tricoccum) aka Ramps, Wild Leeks, or Bear’s Garlic, has a distinctive flavor best described as a cross between onion and garlic.
It grows in early spring and flowers in March and April. You can often find patches of wild garlic in woodlands, meadows, or damp areas near streams and rivers.
It’s important to correctly identify wild garlic as it can be confused with the poisonous Lilly Of The Valley. The easiest way to identify wild garlic is the distinct garlic aroma that you will notice if you crush the leaves.
Ingredients
- Small bunch of fresh wild garlic leaves – You can add more wild garlic if you wish and even use the stalks and flowers depending on your food processor, it’s important that you achieve a smooth consistency.
- 2 sticks butter/ 225g – softened at room temperature. – use unsalted butter if you prefer and add salt to taste.
- A generous pinch of salt (optional) – I prefer to use coarse sea salt. I prefer to use regular butter and even add a little extra salt.
Equipment
- A food processor – the best way to make compound butter is to use a food processor but you can also chop the wild garlic leaves very finely and use a fork to blend it well with the butter.
- For storing you will need: parchment paper, plastic wrap (cling film), a freezer bag, or a dish with a lid.
Instructions
1. Rinse the wild garlic leaves under cold running water and gently pat dry using a clean tea towel. Roughly chop using a sharp knife.
2. Combine the chopped wild garlic leaves in a food processor together with the softened butter, and salt, if using, in a blender.
3. Mix the ingredients thoroughly to make a light green paste and ensure the wild garlic is evenly distributed throughout the butter.
4. Once mixed, transfer the wild garlic butter onto a sheet of parchment paper or greaseproof paper.
-Shape the butter into a log by rolling it tightly on the paper to form a log shape. -Twist the ends of the paper to secure it.
Place your wild garlic butter in the refrigerator for at least 1 hour to allow it to firm up and the flavors to meld together.
How to store homemade wild garlic butter
Store chilled for up to a week or in the freezer for up to 6 months.
I find it useful to make smaller, portion-sized packets that can be frozen and quickly thawed.
You can also simply fill a butter dish or bowl with your garlic butter and store it in the refrigerator.
Serving suggestions
The best thing about this butter is not just its beautiful light green color or luxurious flavor but also its versatility. It lifts even the most simple recipes like mashed potatoes and scrambled eggs and tastes amazing with grilled meats.
Simply slice the log of butter into small pieces and allow it to melt through the dish towards the end of cooking time.
It’s also delicious served with freshly boiled new potatoes or roasted vegetables and smothered on hot toast for a quick garlic bread.
Variations
- You can easily make a herb butter by combining wild garlic with fresh parsley or oregano and a little lemon zest. Simply mix in your chosen add-ins along with the wild garlic and butter in Step 1.
- Because this butter is so flavorful, you can easily reduce the amount of salt and your sodium intake by using unsalted butter and skipping the extra salt.
- For extra soft butter, you can replace 1/3 of the butter with a good quality olive oil and serve it in a small dish.
Homemade Wild Garlic Butter Recipe
Equipment
- A food processor The best way to make compound butter is to use a food processor but you can also chop the wild garlic leaves very finely and use a fork to blend it well with the butter.
- Parchment paper or plastic wrap
Ingredients
- 1 Bunch Fresh wild garlic leaves You can add more wild garlic if you wish and even use the stalks and flowers depending on your food processor it’s important that you achieve a smooth consistency.
- 2 Sticks Butter Softened at room temperature
Optional
- 1 Pinch Sea Salt
Instructions
- Rinse the wild garlic leaves under cold running water and gently pat dry using a clean tea towel. Roughly chop using a sharp knife.
- Combine the chopped wild garlic leaves in a food processor together with the softened butter, and salt, if using, in a blender.
- Mix the ingredients thoroughly to make a light green paste and ensure the wild garlic is evenly distributed throughout the butter.
- Once mixed, transfer the wild garlic butter onto a sheet of parchment paper or greaseproof paper. Shape the butter into a log by rolling it tightly on the paper to form a log shape. Twist the ends of the paper to secure it.
- Place the wild garlic butter in the refrigerator for at least 1 hour to allow it to firm up and the flavors to meld together.
Notes
You can also fill a butter dish or bowl and store it covered in the refrigerator. -Store chilled for up to a week or in the freezer for up to 6 months. To serve:
-Simply slice the log of butter into small pieces and allow it to melt through the dish towards the end of cooking time.
-Delicious served with freshly boiled new potatoes or roasted vegetables and smothered on hot toast for a quick garlic bread. Variations:
-Make herb butter by combining wild garlic with fresh parsley or oregano and a little lemon zest. Mix in your chosen add-ins along with the wild garlic and butter in Step 1. -Reduce the amount of salt by using unsalted butter and skipping the optional extra salt. -For extra soft butter, replace 1/3 of the butter with a good quality olive oil and serve it in a small dish.
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
Easy recipe and tastes great!
So glad you enjoyed it! =D
I’m delighted you enjoyed it! Thanks for taking the time to let me know!