Preserve the taste of Spring for months to come by making your own compound butters with the fleeting delicacy that is Wild Garlic.
Compound butters are flavoured butters and really one of the greatest things you can fill your freezer with. Use them as a quick an easy sauce, to baste meat and fish with, stir through pasta, mix into mashed potato, melt over steamed greens or spread straight onto toast. Trust me, your tired, hungry future-self will thank you for this.
I split this batch into two – flavouring one with wild garlic & anchovy, the other with wild garlic and chilli flakes.
Wild Garlic Compound butter
Course: SaucesCuisine: BritishDifficulty: Easy1
log10
minutesI split this batch into two – flavouring one with wild garlic & anchovy, the other with wild garlic and chilli flakes.
Ingredients
300 g butter, softened
40 g wild garlic leaves
1 tsp sea salt
- Optional flavour combinations
4 anchovy fillets, finely chopped
1 tsp chili flakes
2 tsp capers, finely chopped
1 lemon, finely zested
Directions
- Chiffonade (very finely chop) the wild garlic leaves using a very sharp knife. A blunt knife will bruise the leaves.
- Add the chopped leaves to the softened butter and sprinkle in the salt. Use a spatula to gently combine everything together.
- Add additional flavour combinations such as chilli flakes or chopped anchovies if you wish. You could seperate the butter to make several flavour combinations.
- Cut a piece of parchment paper and place the butter along the middle. Roll and shape the butter into a log, then twist the ends. Use immediately or freeze and slice off coins as needed.
