Homemade Wild Garlic Butter (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 cup (250g) unsalted butter, softened to room temperature
02 -
2 cups (50g) fresh wild garlic leaves (ramps)
→ Seasonings and flavorings
03 -
½ teaspoon coarse sea salt
04 -
Zest of 1 organic lemon
05 -
Juice of 1 organic lemon (about 2 tablespoons)
# Instructions:
01 -
Thoroughly rinse the wild garlic leaves under cold water to remove any dirt or debris. Gently pat dry with paper towels or use a salad spinner. Remove any tough stems and finely chop the leaves. The vibrant green color is a sign of freshness and will infuse beautifully into your butter.
02 -
Place the room temperature butter in a medium mixing bowl. Using a wooden spoon or rubber spatula, beat the butter until it becomes smooth and creamy with no lumps. This step is important for ensuring even distribution of the flavorings.
03 -
Add the chopped wild garlic, lemon zest, lemon juice, and sea salt to the softened butter. Stir thoroughly until all ingredients are evenly incorporated throughout the butter. The mixture should have a vibrant green color with visible specks of wild garlic.
04 -
Lay out a piece of plastic wrap on your work surface. Spoon the herb butter mixture onto the plastic wrap and form it into a log shape about 1.5 inches (4cm) in diameter. Wrap the butter tightly, twisting the ends to secure. Refrigerate for at least one hour until firm. For longer storage, the butter can be frozen for up to 3 months.
# Notes:
01 -
This wild garlic butter is best made with freshly foraged leaves in spring when they're at their peak flavor. Look for them in shady forest areas, but be sure to harvest responsibly and avoid areas with potential contamination. This versatile compound butter is excellent melted over grilled steaks, stirred into hot pasta, spread on crusty bread, or used to finish roasted vegetables.