How long will the butter keep?

It will last for at least 2 weeks, stored in the fridge. It's also great to freeze - roll it into a log wrapped in baking paper and slice little bits off straight from the freezer. It will last at least 6 months in this way.

Can I use salted butter?

Yes, you can - the reason we use unsalted in the recipe is so you can control the quantity of salt in your finished butter. So if you only have salted butter, just taste it first to see how salty it is, you may need to reduce the amount of salt you add.

The Best Wild Garlic Butter

Description

This super easy, four-ingredient wild garlic (ramps) butter is the classic way to make the most of this wonderful seasonal ingredient. It keeps well and is easily freezable, so you can have a taste of spring year-round.

Ingredients

Units Scale

250g unsalted butter, softened
100g wild garlic leaves, thoroughly washed
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon flaky sea salt

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Instructions

Make the wild garlic butter. Combine 250g softened butter, 100g washed wild garlic leaves, 1 tablespoon of flaky salt, the zest of 1 lemon and 1 tablespoon of lemon juice in the bowl of a food processor or food chopper. Blitz for a couple of minutes, until the butter is looking smooth, pale green and ultra-creamy. Taste, and season with a little more salt if you think it needs it. Transfer to a clean container to store in the fridge.

Notes

NO FOOD PROCESSOR? No problem! You can mix this butter by hand. Just chop the wild garlic leaves finely, then mix vigorously with the other ingredients in a large mixing bowl until smooth and creamy.

STORAGE INSTRUCTIONS: The butter will keep well for at least 2 weeks, stored in the fridge. You can also freeze it for up to six months. Form it into a log and wrap it in baking paper, then you can slice off discs whenever you like.

INGREDIENT NOTES: You can find wild garlic at farmers’ markets and at some online retailers during spring – in the UK you can pick it up from Ocado, Riverford or Able & Cole. You can of course forage for it in the wild if you’re lucky! Just make sure you know it really is wild garlic – it looks very similar to lily of the valley which is extremely poisonous. We’re using unsalted butter to control the amount of salt added, but you can use salted butter if you like. Just give it a taste before adding salt as it might end up too salty.

Prep Time: 5
Category: sauces
Method: no cook
Cuisine: british

Nutrition

Serving Size: 1 tablespoon
Calories: 91
Sugar: 0.1g
Sodium: 239.4mg
Fat: 10.2g
Saturated Fat: 6.3g
Unsaturated Fat: 3.3g
Trans Fat: 0g
Carbohydrates: 0.3g
Fiber: 0.1g
Protein: 0.3g
Cholesterol: 26.9mg

Keywords: ramp butter, wild garlic recipes, compound butter