Wild Garlic Butter - Compound Butter

Wild Garlic Butter

Wild Garlic Butter and fabulous plates by Linda Bloomfield

Probably one of the easiest ways to make a flavoured butter otherwise known as a compound butter. Just a chefie word for a butter with something else added such, as in this case, wild garlic.

Compound butters are so very easy to make, it’s worth making a bunch of them and storing them in the freezer for when you need them.

Why not try one of these add ins: Chilie, Basil, Garlic, Shallot, Thyme or any other herb that you fancy making.

These butters are so good to bring out whenever you’re cooking fish , meat or even on a great slice of cauliflower, one of my favourites, and of course as BBQ season rushes up on us and lockdown comes to an end, these are things you will be using very often.

Store your butter in the fridge or freezer and slice thick bits off to use then pop it back ready for next time.

The fabulous plates the butter is in are from an amazing potter called Linda Bloomfield, you should go and check her out.

Go on, give it a go

Enjoy your sweet life

Wild Garlic Butter

Twisted and ready

What You Need

• 250g Butter - Room Temperature - See Tip Box

• 50g Wild Garlic Leaves - Washed, dried and finely chopped - See Tip Box

• Greaseproof Paper

Mix it up really well

How Its Done

• Place the softened butter into a bowl and mash up with a fork.

• Add the prepared wild garlic and mix together really well until the garlic is really mixed in and the butter has a green colour to it.

• Heres where you get your hands dirty. Use your hands to form the butter into a thick sausage

• Tear off a piece of grease proof paper big enough to wrap around the butter sausage twice.

• Place the butter in the middle of the greaseproof paper, wrap the paper around and twist both end of the paper until the parcel looks like a Christmas cracker.

• Place the butter sausage in the fridge to set up.

• Use straight away or store in the fridge as ordinary butter or in the freezer.- See Tip Box

  Tip Box
  Butter - I use salted butter. If you use unsalted , add salt when mixing together.

• Wild Garlic- Use your imagination when thinking of flavours. Read some of the ones i’ve used in the blog above.

• Freeze- Freezer the butter sausage as a whole of cut into slices and freeze like that . Take individual slices out when you need to use them.