We can turn wild garlic into a myriad of flavour enhancing condiments, ferments and pickles but sometimes there is a real purity in just keeping things simple. Wild garlic butter is probably the simplest recipe out there for utilising possibly one of our favorite wild greens here at The Salt Box. Just because this is a super easy recipe doesn’t mean you should pass it by, our wild garlic butter is the building block to so many recipes.
Once made the butter can be portioned and frozen to use throughout the year, meaning you will have a ready supply you can call upon. A knob thrown into a pan of potatoes or even some freshly podded and cooked peas is a thing of beauty, why not tuck a piece into a pheasant breast before bread crumbing for a cheeky little take on a chicken kiev? Brushed on the crust of a pizza fresh out of the wood oven is epic!
The anchovy in this recipe is optional, however adding it will give your wild garlic butter an extra edge of savouriness. Think of it as a seasoning for the butter, it shouldn’t add any form of fishiness to it. If you are sensitive to the taste of fish or anchovy then you can omit it or just halve the amount of anchovies you use.
250g block unsalted butter, softened
75g wild garlic, washed and patted dry
Sea salt to taste
2 anchovy fillets, optional
Place the softened butter into a bowl and stir to break up.
Finely chop the wild garlic leaves and anchovies if using and stir through the butter.
Season with salt to taste.
Alternatively for a super vibrant wild garlic butter.
Place the wild garlic and anchovies into a food processor and blitz until finely chopped.
Place in the softened butter and blitz until everything is well combined.
Season with salt to taste.
Divide the butter in two and roll it in a piece of parchment paper to make a sausage shape, twist the ends to seal.
Repeat with the other half of the butter.
Chill until needed for up to a week or freeze.
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The anchovy in this recipe is optional, however adding it will give your wild garlic butter an extra edge of savouriness.
For a super vibrant wild garlic butter use a food processor.
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