Wild garlic butter

Name: Wild garlic butter
Ingredients: 200 g butter with 65% fat; 50 g fresh wild garlic; 1/4 teaspoon salt; 1/4 teaspoon ground pepper

Sauces - Wild garlic butter by Alberta B. - Recipia

Wild garlic butter brings the green leaves together in a paste with 65%-fat butter, salt and pepper. The paste spreads easily, keeps its green color and little flecks of leaves, and gets a little texture on toast. I keep the butter just soft enough to mix easily with the paste, without letting it soften and turn shiny. Prep: 15 minutes. Cook: 0 minutes. Total: 15 minutes. Serves: 8. Approximately 150 kcal and 0.4 g protein per serving.

Ingredients

200 g butter with 65% fat
50 g fresh wild garlic
1/4 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Rinse the wild garlic under cold running water and leave it to dry completely. Slice the leaves into strips. 2. Put the wild garlic in a food processor with the salt and pepper and blend until you have a paste. Add the butter at room temperature and fold it in with a silicone spatula until the mixture is smooth and green.

Notes

Wild garlic with small, smooth leaves is easier to chop than wild garlic with thick stems, which can leave the paste a little fibrous. Any drops left after washing will make it soggy, so pat the leaves dry with a clean towel before putting them in the food processor. A food processor is useful for a fine paste, but the small amount can collect on the sides of the bowl. Butter with 65% fat stays softer than butter with 82% fat, which you can feel when spreading it cold. Keep it in a covered container in the fridge for up to 3 days; you can make it a day ahead. Butter contains dairy, so it is not suitable for anyone avoiding milk. I served it with toast and fresh vegetables, much as I’d serve parsley butter with boiled potatoes. Waiting for the leaves to dry can test your patience, but they need to feel dry to the touch before they go into the food processor.