Wild Garlic and Rosemary Butter

By: Deborah

This wild garlic and rosemary butter is simple to make and packed with flavour. It’s perfect for steaks, roast potatoes, or fresh bread.

PREP: 20

COOK: 0

TOTAL: 20

Course: Condiment

Cuisine: French

Servings: 3 x 105g logs

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Ingredients

250 g (8.8 oz) unsalted butter softened
50 g (1.8 oz) wild garlic leaves washed, patted dried and finely chopped
15 g (0.5 oz) rosemary leaves washed, patted dried and finely chopped
1.5 tsp fine sea salt

Instructions

Mix the ingredients together well in a bowl. Divide the mixture in 3, then wrap each portion in cling film and roll into logs. Twist the ends tightly to seal each log.
Chill the logs of butter in the fridge until firm, or label and date them and place them in the freezer (for up to 3 months).
When ready to use from the freezer, take it out to defrost slightly so that it’s easier to slice off rounds as needed.

Notes

Optional add-ins – try adding lemon zest for brightness, a pinch of freshly ground black pepper or chilli flakes for a mild heat.

Flavour variations:
- Wild garlic, lemon and thyme
- Wild garlic, smoked paprika and chilli
- Rosemary, garlic and parmesan

This wild garlic and rosemary butter recipe is easily adapted if you want to make less or more.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS flavoured compound butter recipe, freezable, make ahead, rosemary butter recipe, wild garlic and rosemary butter recipe, wild garlic butter recipe

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