Wild Garlic Butter
Wild Garlic Butter, a wonderfully fragrant spread bursting with a vibrant green colour and a delicate garlicky aroma that captures perfectly the feeling of Spring and nature coming back to life. It's made with foraged wild garlic, salted butter, extra virgin olive oil, fresh parsley and dill and a bit of regular garlic. The result is a divinely aromatic butter that melts beautifully over potatoes, bread, fish or meats.
Servings: 1 log
Calories: 1794kcal
Ingredients
- 200 g soft salted butter (7 oz)
- 50 g wild garlic (2 oz)
- 30 ml extra virgin olive oil (1 oz)
- 15 g fresh parsley (½ cup loosely packed)
- 5 g fresh dill (1 tbsp)
- 3 cloves garlic
- ½ teaspoon coarse sea salt
Instructions
- Roughly chop the wild garlic, peeled garlic, parsley and dill and add them to a blender together with the salt and olive oil.
- Blitz to a coarse consistency.
- Add the blended mixture to the soft butter and mix well to incorporate.
- Transfer the butter to clingfilm and roll tightly into a long.
- Freeze it for at least 1 hour before slicing.
Video
Notes
- Pick young, vibrant leaves for the best aroma, I find that once the wild garlic flowers, the leaves become bitter, so it's best to forage it early Spring.
- Avoid picking it near roads or polluted areas, and always wash it thoroughly at home, then dry the leaves before using them.
- Rolling the butter into a log making freezing and slicing a lot easier than a block of butter. You don't need to thaw it before using, it can be used from frozen on various dishes.
Nutrition
Calories: 1794kcal | Carbohydrates: 26g | Protein: 7g | Fat: 190g | Saturated Fat: 107g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 62g | Trans Fat: 7g | Cholesterol: 430mg | Sodium: 2490mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6648IU | Vitamin C: 47mg | Calcium: 216mg | Iron: 3mg