Make the most of wild garlic season with this quick and easy butter. It’s the perfect addition to any spring dish.
I try to eat seasonally as much as possible and I’m always super excited when wild garlic is in season because it has the most delicious and subtle flavour which really enhances any dish it’s added to.
Wild Garlic Butter
- 250 g unsalted butter good quality
- 100/150 g wild garlic leaves
- Generous pinch Cornish Sea Salt
- Add the butter to the bowl of a stand mixer and beat for 5 minutes until the butter is pale, soft and fluffy. Add in some salt, beat again and taste. Keep adding until you have the right amount for you. I know it sounds easier to buy salted butter but trust me, this tastes much better.
- Wash your wild garlic leaves and place into a small blender and whizz until finely chopped. I use one from Andrew James and it's perfect for things like this.
- Add your chopped wild garlic leaves to the butter and beat again to combine.
- Once your wild garlic is evenly mixed into the butter, turn it out onto some greaseproof paper and shape into a roll.
- Roll the butter with the paper and twist the ends to secure. Leave in the fridge to chill for an hour or two if using within one week, otherwise put it straight into the freezer where it will keep for up to three months and cut rounds off as necessary.
What I love most about this wild garlic butter is how versatile it is; you can slather it over a side of ciabatta and grill to create a garlic bread, you could melt it over boiled new potatoes for a delicious BBQ side, you could use it to stuff my wild garlic chicken kiev or you could smother it over a chicken before roasting. The possibilities are endless.
Just three simple ingredients come together to create this delicious butter.
The butter should be light in colour, soft and fluffy. In a stand mixer this takes just minutes but an electric hand whisk will do the job too. As will a wooden spoon and some good old fashioned elbow grease!
I just love how vidid the colour of the wild garlic is against the pale butter.
Once it’s mixed in it’s time to get your hands dirty to roll the butter up.
Make sure the ends are tightly secured if you’re just leaving your butter in the fridge as the wild garlic is quite pungent and everything will absorb its smell.
When you’re ready to use your butter, unroll it and savour the smell.
Before cutting it into easy to use rounds.
How will you serve yours?