Creamy and intensely flavoursome, wild garlic butter is a really easy recipe that brightens up so many dishes; melted onto warm new potatoes, asparagus, steamed greens, garlic bread, brushed over steak or spread on cheese scones, or under scrambled eggs on toast. Available for only a short season of the year, you can get wild garlic from many local farm shops or - go out and forage your own! Here's a great guide online.
Time to prep : 5 minutes
Time to chill : 1 hour
Servings : 15 thick butter coin slices
250g unsalted butter, room temperature
1 - 2 tsp good quality flaked sea salt*
60g wild garlic leaves
In a small bowl, spread the room temperature butter around with a spoon and sprinkle in the sea salt.
Finely chop your wild garlic leaves* then add these into the salted butter bowl and mix everything together. Taste test for seasoning and adjust to your liking.
Lay out a rectangle sheet of baking paper and tip the butter along the edge of one long side, spreading it out slightly into a rough log shape. Wrap and roll the butter log into the rest of the paper creating a cracker shape, twisting the ends of the paper to tighten up the butter log. You can roll this back and forth on a firm surface so that it's a smooth, cylinder shape.
Place in the fridge for an hour.
Once firm, use a sharp and dry knife to slice off coins as and when you need them.
(per 1/2 coin; 1 chunky coin serves 2 people)
0.1g protein, 0.1g carbs, 6.9g fat
Good to know:
Start with 1 tsp of salt and build up, it's always handy to have a few crackers on hand for the seasoning testing! If you're using salted butter, you might need to add less salt.
Chop your garlic leaves as you would your herbs. I like to fold or roll mine up before slicing. Use the sharpest knife you have and don't be tempted to use a food processor to blitz them, much like basil their leaves bruise really easily and you'll be left with a slimy mush.
I don't find that this butter needs any extra flavouring but you could try adding other fresh herbs such as parsley or add in spices such as paprika or chilli or finely grated lemon zest.
Store in an airtight container for up to 5 days in the fridge or up to 1 month in the freezer.