Description
A wild garlic compound butter made of wild garlic, butter and salt. Perfect for melting over resting meats, boiled vegetables, or to stir into sauces or soups.
Ingredients
Scale
- 250g of unsalted butter
- 50g of wild garlic, finely chopped
- 1 tsp sea salt (or to required taste)
Instructions
- Remove the butter from the fridge and allow it to come up to room temperature for an hour.
- Wash and dry your wild garlic leaves.
- Chop the wild garlic finely using a sharp knife.
- Add the butter, wild garlic leaves, and a touch of salt into a bowl and mix well using a whisk or fork.
- Roll out a piece of cling film about 30 cm or so long.
- Place the butter mix into the center of the cling film.
- Fold one side of the cling film tightly up and over the butter mix.
- Hold one end of the cling film in each of your hands, and roll the butter back and forth, twisting the ends until you have created a well-shaped log entirely wrapped in the cling film.
- Tie a tight knot in one end of the cling film while squeezing out any air. Then tie the second end tightly while squeezing out any air before cutting off the loose ends.
- You can now refrigerate for up to one week or freeze for up to 6 months.
Notes
Everyone’s taste is different, so the amount of salt is required is up to you. About a level teaspoon suits most people, but ‘salt free’ is till delicious, and can even be better if adding the butter onto already seasoned foods.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: condiment, seasonings
- Method: mixing
- Cuisine: American, British