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This herb butter is spicy, creamy and aromatic. It is ideal on bread for breakfast, for a barbecue or to season various dishes. Here I show you how to make wild garlic butter yourself. It’s easy, quick and requires only a few ingredients. A detailed wild garlic butter recipe with exact quantities and step-by-step instructions can be found below.
For breakfast, grilling, seasoning
In addition to wild garlic pesto, wild garlic hummus and wild garlic salt, wild garlic butter is a must in the wild garlic season. Not only does it taste delicious, but it can be served in a variety of ways and is an eye-catcher on the dining table.
The herb butter fits perfectly as a hearty spread for breakfast, among other things on
It is ideal with grilled vegetables in the summer. Treat your family and guests with it at a barbecue party alongside
- the mini pizza,
- the herb and cheese blini,
- the shortbread tarts with tomato filling,
- the fried zucchini,
- and the coleslaw with sour cream.
In addition, you can season various soups or sauces with it. Refine with it for example
- the creamy vegetable soup
- or the cheese pasta.
How to store and freeze?
Store the homemade herb butter in an airtight container in the refrigerator. There it stays fresh for about 1 – 2 weeks.
You can also freeze it. This way you can make it yourself in advance and enjoy it long after the wild garlic season is over.
Fill it into a piping bag and make small rosettes on a sheet of baking paper. Or form several small butter rolls. Then wrap them individually and put them in the freezer. Then you can defrost and eat them in portions as needed.
Wild garlic butter vegan
This recipe easily goes vegan. Use vegetable butter or margarine instead of animal butter. Then the aromatic spicy spread can also enjoy vegans.
This butter is
- creamy,
- fine,
- spicy,
- delicious,
- aromatic,
- easy and quick to make,
- also vegan possible,
- suitable for freezing,
- perfect as a spread, for grilling.
Quick wild garlic butter recipe
The wild garlic butter recipe you’ll find here at the end of the post in the recipe box is very simple and quick. You only need five ingredients for it, including spices.
First, finely chop the wild garlic. Whip the room warm butter until creamy. Then you mix the butter, the wild garlic, some lemon zest and salt** and black pepper** to taste.
After the finished herb butter is cooled, you can taste it.
How to make wild garlic butter: tips and tricks
- You can either chop wild garlic with a knife or puree it in a blender.
- You can adjust the amount of lemon zest, salt and black pepper to taste.
- For vegan herb butter, use vegan butter or margarine in the recipe.
- Store the homemade spread in the refrigerator. You can also freeze it.
Did you make wild garlic butter using this recipe? I’m looking forward to your result, your star rating and your comment below on how it turned out and tasted.
Looking for more delicious spread recipes? Try some more:
- How to make hummus – classic recipe for the chickpea dip
- Vegan tuna salad / tuna sandwich spread – no tuna cream recipe
- Walnut spread – vegan recipe for savory bread spread
Wild garlic butter
Ingredients
- 250 g butter room warm
- 50 g wild garlic
- zest of 1/2 organic lemon
- 1/2 tsp salt**
- 1 pinch of black pepper**
Instructions
- Wash wild garlic and pat dry.
- Chop the wild garlic finely.
- Beat softened butter for about 5 minutes until fluffy and creamy.
- Add the wild garlic, lemon zest, salt and black pepper to the butter and mix.
- Put half of the wild garlic butter on a piece of plastic wrap and form it into a roll, twisting the end of the wrap closed. Put the second half of the wild garlic butter on a piece of plastic wrap and form it into a roll in the same way.
- Refrigerate the wild garlic butter rolls for a few hours and then remove the cling film before serving.
Notes
- You can either chop wild garlic with a knife or puree it in a blender.
- You can adjust the amount of lemon zest, salt and black pepper to taste.
- Note the detailed tips and tricks for making the wild garlic butter at the top of the post.
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