Wild garlic butter
When wild garlic is in season, this wild garlic butter is one of the best things you can make with it. Peppery wild garlic leaves, a squeeze of lemon, and finely chopped peanuts are worked into softened butter for a compound butter that is sharp, fresh, and satisfyingly crunchy all at once. Slice it over hot potatoes, melt it onto grilled fish or steaks, or serve it alongside warm bread.
Ingredients
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Wild garlic leaves, rinsed
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25 g |
|---|---|
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Softened butter
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100 g |
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Freshly squeezed lemon juice
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1 tbsp |
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Peanuts, finely chopped
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25 g |
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Freshly ground black pepper
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Beat the butter for a few minutes until it becomes lighter, smoother, and slightly aerated. This creates a creamy, spreadable base that makes it easier to mix the wild garlic with the other ingredients.
Toast the peanuts in a dry pan over medium heat until fragrant and lightly golden. Stir often to prevent burning. Transfer them to a plate to cool completely before chopping. Toasting brings out a stronger, nuttier flavour that holds its own against the sharp wild garlic and lemon juice.
Refrigerate the log for at least 15 minutes before slicing. Chilling allows the mixture to firm up and helps it hold its shape when cut. Use a sharp knife to create neat rounds with the wild garlic and peanuts visible throughout.
FAQ: Questions about wild garlic butter
Making wild garlic butter with peanuts and lemon is wonderfully simple, but a few details make all the difference. Below, we answer some common questions about texture, ingredients, and storage to help you achieve the best result.
Why is my wild garlic butter grainy?
Wild garlic butter can turn grainy when the butter is not properly softened, the wild garlic leaves retain too much moisture after washing, or the ingredients are not mixed evenly. Allow the butter to soften fully before mixing, and pat the wild garlic leaves dry after washing using a clean tea towel or kitchen paper. Chop the peanuts very finely so they do not create a gritty texture, and add the lemon juice gradually while mixing. Combine everything just until smooth. If the butter has already separated, let it sit briefly at room temperature, then mix again. Adding a small amount of extra soft butter and stirring until it comes back together can also help.
Do I need to remove the stems from wild garlic leaves?
No, you do not need to remove the stems from wild garlic leaves completely, but trim away any thick or fibrous stem ends. Wash the bunch and snap off any tough, thicker white stem ends that feel firm or stringy. Keep the soft, green parts of the stems that run into the leaves, as these have plenty of flavour and blend easily into the butter once finely chopped.
Can I use frozen wild garlic leaves to make wild garlic butter?
Yes, you can use frozen wild garlic leaves to make wild garlic butter. Thaw 25 g of frozen wild garlic leaves in the fridge or at room temperature first. Then carefully squeeze out any excess liquid or pat them dry with kitchen paper to prevent the butter from becoming watery. If the taste seems milder after freezing, you can add slightly more leaves or adjust the seasoning with extra pepper and lemon juice.
How should I store wild garlic butter?
Store wild garlic butter tightly wrapped in baking parchment or cling film in the fridge for up to 1 week. For longer storage, freeze the wrapped butter log for up to 3 months. Slice off rounds directly from frozen as needed, or thaw the whole log in the fridge overnight before use.
Nutritional values per serving
Energy:
219 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 0.8 g |
| Protein | 3.3 % | 1.8 g |
| Fat | 94.7 % | 23.4 g |
| Carbohydrates | 2 % | 1.1 g |
Simple wild garlic butter made from scratch
Wild garlic has a short season, and this butter is a great way to make the most of it while it is around. The preparation takes very little time, and it tastes as if you spent far longer on it. The peanuts are a welcome addition, adding a pleasant crunch to the creamy, garlicky butter. Once chilled and sliced, the bright green flecks of wild garlic stand out against the pale butter. Keep a log in the fridge, and you will find plenty of uses for it throughout the week.
Delicate garlic flavour with herbal notes
Wild garlic is quite different from regular garlic. It is sharp and distinctive, but with a fresh, green quality closer to chives or spring onions than to the pungent heat of a raw clove. Finely chopping the leaves allows the flavour to spread evenly through the butter, so every slice has a consistent, garlicky freshness. It works just as well sliced cold straight from the fridge as it does melted over hot food, where the garlic flavour becomes more pronounced as the butter warms.
Lemon juice and peanuts for freshness and crunch
Fresh lemon juice brightens the butter and keeps the wild garlic tasting fresh. Without it, the butter would lean entirely towards richness, so the acidity is important. Finely chopped peanuts break up the smoothness of the butter with a satisfying crunch in every slice. Toasting them beforehand, as suggested in the tips above, intensifies their nutty flavour and makes the crunch even more pronounced. These two additions are what set this wild garlic butter apart from a standard herb butter.
Ideal for grilled fish, juicy steaks, and boiled potatoes
Place a thick slice of wild garlic butter over a piece of grilled salmon or seared flank steak just before serving and let the residual heat melt it into the fish or meat, infusing every bite with garlic and lemon.
Toss it with boiled new potatoes while they are still steaming, or spread it generously over warm bread straight from the oven. It also makes a great addition to a barbecue spread alongside grilled asparagus and pork skewers.
Get creative with additional mix-ins
The recipe is easy to adjust while keeping what makes it work. Add finely grated lemon zest or a pinch of sea salt to enrich the garlic and peanut flavour. Replace or combine the peanuts with roasted almonds, hazelnuts, cashews, or pine nuts, keeping the total amount around 25 grams.
Add 1–2 tablespoons of finely chopped parsley, chives, or dill to the bowl for a greener, more herbaceous version. For a deeper umami flavour, stir in finely grated parmesan or a few drops of Worcestershire sauce. Sweet or smoked paprika and dried thyme are good additions if you plan to use the butter on grilled meat.
Fire up the barbecue and bring this butter along! Find everything you need to plan your next outdoor spread in the best BBQ menu - ideas and inspiration, or explore summer party food and summer dinner ideas for more seasonal recipes worth adding to the table.
