Wild Garlic Butter
Creamy, garlicky, bright, and fresh — wild garlic butter is a fantastically versatile recipe that makes the most of this seasonal produce.
Ingredients
- 300 millilitres double cream (heavy cream)
- 50 grams wild garlic
- ¼ teaspoon lemon zest
- ¼ teaspoon smoked sea salt flakes or to taste
Instructions
Make Homemade Butter 1
- Pour 300 millilitres double cream (heavy cream) into a large mixing bowl. Use a stand or hand mixer to whip the cream to stiff peaks. Continue whisking; you'll notice the colour changing from white to yellow.
- Continue to whisk. After a few minutes, you'll see liquid sloshing in the mixing bowl. This is the butter separating from the buttermilk.
- Pour the buttermilk into a small jar. Use this in other recipes (like scones or pancakes!). Squeeze the butter to get any excess buttermilk out.
- Fill the mixing bowl with cold water. "Wash" the butter to ensure there's no remaining buttermilk. Once washed, drain all the water. You've just made homemade butter from scratch!
This makes around 165 grams fresh, homemade butter. Once we add the wild garlic, the weight of the butter will go up to 200 grams.
Make the Wild Garlic Butter
- Take 50 grams wild garlic. Separate the stems from the leaves, then thoroughly wash the greens. Dry.
- Finely chop the wild garlic.
- Add the finely chopped wild garlic to a bowl along with the softened butter. Optionally, add ¼ teaspoon lemon zest and ¼ teaspoon smoked sea salt flakes. Stir through the butter until evenly incorporated. This makes a rustic wild garlic butter.
- If you'd prefer a smoother butter, add the wild garlic butter to a food processor or blender. Blend for a minute, until the butter is vivid green and smooth.
- To shape the wild garlic butter, either use a butter pat to shape it into a block, or place it on parchment paper (baking paper). Roll the parchment paper around the butter, making a cylinder. Twist the ends to secure.
- Refrigerate for up to 2 weeks.
Notes
While homemade butter is technically slightly more expensive than store-bought butter, this method also produces buttermilk as a by-product, which offsets the cost. It also tastes better!
¹ If you're using store-bought butter, skip ahead to the next sub-heading. You'll need to soften the butter ahead of time; either leave it on your countertop or soften it in the microwave (you'll need to do it in very short bursts to avoid melting).
Nutrition
Calories: 5kcalCarbohydrates: 0.1gProtein: 0.05gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 3mgPotassium: 1mgFiber: 0.01gSugar: 0.1gVitamin A: 26IUVitamin C: 0.04mgCalcium: 1mgIron: 0.01mg
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