Wild Garlic Butter
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Feeds 8 people 
Prep time 25m
Cook time 0m
Wild garlic butter is a versatile and irresistible condiment that adds a burst of flavour to a wide range of dishes. Its rich, creamy texture and aromatic wild garlic notes make it a perfect accompaniment to bread, pasta, meats and vegetables. In this recipe, we take the classic combination of garlic and butter to the next level by incorporating the vibrant flavours of wild garlic and the subtle nuances of wet garlic. The result is a luscious, fragrant butter that will elevate your culinary creations to new heights. Whether you're spreading it on warm crusty bread or melting it over grilled meats, this homemade wild garlic butter will become a staple in your kitchen. Get ready to indulge your taste buds with this simple and delicious recipe.
- 80g Wild Garlic
- 1 large clove Wet Garlic
- 250g Normandy butter with sea salt
- 1 tbsp Olive Oil
- Pinch of Salt & Pepper
- Prepare the garlic: Rinse the wild garlic thoroughly under cold water and pat it dry with a clean kitchen towel. Remove any tough stems or discoloured leaves. Peel and mince the wet garlic clove.
- Boil the garlic: Boil some water in a medium pot heat. Add the wet garlic and boil for 1-2 minutes until fragrant and slightly softened. Remove from heat and set aside to cool.
- Chop the wild garlic: Finely chop the wild garlic leaves. You can stack several leaves together and roll them tightly before slicing them into thin strips, creating a chiffonade.
- Mix the ingredients: In a mixer, combine boiled wet garlic, chopped wild garlic and 1 tablespoon of olive oil. Season with salt and pepper to taste.
- Combine all: Use a knife or spatula to thoroughly mix the softened Normandy butter with sea salt with a wet garlic mixture until well combined. (At this stage, you can mix all together in the blender so that you get a glossy green-coloured butter, though we opted for a speckled finish by mixing the garlic in by hand)
- Form the garlic butter: Transfer the mixture onto a sheet of plastic wrap or parchment paper. Shape it into a log or roll, about 1.5 inches in diameter. Wrap it tightly with the plastic wrap or parchment paper, twisting the ends to secure it. Place it in the refrigerator to chill for at least 1 hour or until firm.
- Serve or store: Once the garlic butter has solidified, it is ready to use. You can slice it into rounds or spread it onto your desired dishes. It's perfect for spreading on bread, adding to pasta, melting over grilled meats or vegetables, or incorporating into other recipes. Any unused garlic butter can be stored in the refrigerator for up to two weeks or frozen for longer shelf life.
- Enjoy your homemade Garlic Butter with the vibrant flavours of wild and wet garlic!
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