Homemade Wild Garlic Butter Recipe
Servings: 8
Calories: 211kcal
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.
Print 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
-Smaller, portion-sized packets can be frozen and quickly thawed.
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.
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
Serving: 20g | Calories: 211kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 182mg | Potassium: 7mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 946IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.3mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
