Wild Garlic Butter

5 from 1 vote

Wild garlic butter is one of the simplest and super delicious ways of using wild garlic. Minimum effort for maximum reward (flavour). It is super versatile and you will find yourself using it on everything. It is freezer friendly too so you can enjoy it even when the season is over.

Course Condiment, Spread

Cuisine British

Keyword wild garlic butter

Prep Time 10

Total Time 10

Servings servings

Calories 97kcal

Author Jo Allison

Equipment

Ingredients

250 g vegan or dairy butter (salted or unsalted) I use vegan Flora Plant Salted block butter
75 g wild garlic see notes, washed and thoroughly dried
sea salt to taste optional, see notes

Metric - US Customary

Instructions

Wash and dry wild garlic thoroughly, this is really important as you don't want to add water to your butter!
Chop wild garlic finely with a knife or use food processor which is my preferred method here.
75 g wild garlic
Put softened butter in a large bowl and mash it up with a fork.
250 g vegan or dairy butter (salted or unsalted)
Add chopped wild garlic and mix it into the butter using a wooden spoon.
Season with some salt (if using) and mix some more to incorporate it.
sea salt to taste
Once ready, place butter on a piece of parchment/baking paper and roll it into a log shape twisting the ends of the paper to secure it in place.
Refrigerate until needed.

Notes

Nutritional information is approximate, per serving (based on 20 servings) using dairy-free salted block butter and should be treated as a rough guideline only.
I used some extra sea salt in my butter despite already using salted butter. Feel free to omit the salt if using salted butter or simply salt to taste.
If you're new to wild garlic you might want to start with 50g.
Wild garlic butter can be stored in the fridge for up to 2 weeks or frozen for up to 4 months.

TIPS:

Don't forget to take the butter out of the fridge to soften an hour or so before making wild garlic butter.

Dry wild garlic leaves thoroughly after washing so that you don't add water to the butter. I like to use salad spinner followed by clean tea towel.

If you're only starting your journey with wild garlic, use less of it in your butter to start with to make sure you're ok with its flavour. You can always increase the amount next time.

Once you know you enjoy it, really go to town and utilise your freezer. I like to make quite a bit of it to enjoy once the season is finished.

Nutrition