Wild Garlic Butter
A bold wild garlic butter made with a high ratio of fresh leaves and blended for maximum flavour. Easy to make, freezer-friendly, and ideal for everything from potatoes to pasta.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Foraged Ingredients, Savory Dishes, Spring
Cuisine International, Wild Food
Servings 20
Calories 90 kcal
- 250 g unsalted butter softened
- 100 g fresh wild garlic leaves washed and thoroughly dried
- ½ - 1 tsp salt to taste
- Lemon zest Optional
- Black pepper Optional
Add the wild garlic leaves to a food processor and pulse until finely chopped.
Add the softened butter and salt, then blend until smooth and evenly combined, scraping down the sides if needed.
Taste and adjust seasoning if necessary.
Spoon the mixture onto baking paper or cling film and shape into a log, rolling tightly and twisting the ends to seal.
Refrigerate for at least 1 hour, or until firm. Slice as needed.
Variations and Substitutions
For a slightly fresher flavour, add a little lemon zest before blending. A pinch of black pepper or chilli flakes can also be added for a bit of warmth. You can mix in other soft herbs such as parsley or chives to round out the flavour without overpowering the wild garlic. If you only have salted butter, reduce or skip the added salt and adjust to taste.Storage and Freezing
Store in the fridge for up to 5 days, wrapped or in an airtight container. Freeze for up to 3 months. Slice into discs or freeze in small portions (such as silicone moulds) for easy use. Use directly from frozen in hot dishes, or thaw in the fridge if needed.Keyword garlic herb butter, how to make wild garlic butter, wild garlic butter, wild garlic butter recipe, wild garlic recipes
