Wild Garlic Butter

pcooks_wild_garlic_butter.jpg

The wild garlic season may be short, but this versatile butter will more than make up for it - toss some boiled and cooled baby new potatoes in it for a simple side dish, or spread on toasted bread under a poached egg for a delicious and quick brunch.

Ingredients

  • 140g salted butter

  • 75g very finely chopped wild garlic 

  • 15g wild garlic leaves

  • 1/2 cup finely chopped parsley 

  • 2 garlic cloves

  • 1 teaspoon white wine vinegar

Method

In a food processor, place butter, garlic cloves, white wine vinegar and 15 grams of garlic leaves, and blitz until fully combined into. a smooth green paste, with no bits of leaf.

In a medium bowl, place the 75g of the very finely chopped wild garlic, and add the green butter paste. With a spoon, mix thoroughly until fully combined.

Lay some cling film on to a work surface, and place the wild garlic butter lengthways about 10cm width.

Roll the clingfilm upwards until you’ve formed a sausage shape. Roll the two ends to secure, then refrigerate. Can be kept for up to a week in the fridge.

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Wild Garlic Pizza

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Lemon Asparagus Risotto with Mint