John Myers
Wild Garlic Butter
The perfect wild garlic butter recipe with a picture and simple step-by-step instructions.
- 1000 g Branded butter
- 1 teaspoon Fleur de Sel sea salt
- 1 half a teaspoon Seasoned pepper
- 1 quarter teaspoon Red chilli flakes
- 1 tablespoon Freshly squeezed lemon juice
- 100 g Fresh wild garlic leaves
- Take the butter out of the refrigerator in good time because it should be very soft.
- Cut the stalks from the wild garlic and wash the leaves in cold water, then place them individually on a clean kitchen towel. Cover with another cloth and wipe it with the palm of your hand so that the water droplets can be absorbed. (This is how I do it with a herbal pesto, because any water it contains shortens the shelf life enormously).
- Then place the leaves on top of each other and cut into narrow strips. Put the other ingredients in a mixing vessel, puree everything thoroughly with the hand blender and then season to taste.
- This butter goes perfectly with grilled meat, or on its own with freshly baked farmer’s bread – it can also be frozen for later. And that’s exactly why (when there is no more wild garlic) I have frozen my butter in mini muffin cases and an ice cube tray. So you can enjoy them again and again.
- Freeze in the freezer overnight, then press out of the molds and wrap each piece of butter in a small piece of foil. So nothing sticks to each other and you can easily take out individual portions. Note the contents and the date of manufacture on the freezer bag … and again the chest contains one more treasure.
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