Wild Garlic Butter Recipe A Versatile Compound Butter Full Of Flavor

WILD GARLIC BUTTER

Steps:

• Mash the butter in a bowl with some sea salt - start with ½ tsp, then taste before adding more. Stir in the wild garlic. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.
• Mash the butter in a bowl with some sea salt - start with ½ tsp, then taste before adding more. Stir in the wild garlic. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.

WILD GARLIC AND BONE MARROW COMPOUND BUTTER RECIPE

Steps:

• Soak your marrow bones in salted water for anything between 12 and 24 hours to remove any blood.
• At least one hour before use, remove your butter from the fridge to soften and be easier to use.
• Wash and dry your wild garlic leaves now, so there's time for them to dry before use later.
• Set up your grill or smoker for indirect heat smoke roasting at approx. 300 F. Use a strong flavored smoking wood such as oak or hickory, as it's not smoking for long, and we want that flavor.
• Use a drip pan to catch the marrow bone drippings as it's full of flavor, which we want to add back later.
• Put the chopped shallots into an oven-proof dish with a knob of butter, as the fat will help it take on smoke flavor.
• When up to temp, place the marrow bones, shallots, and garlic onto the grill.
• Stir the shallots after 20 minutes of roasting.
• After 45 minutes of smoke roasting, remove everything from your cooker.
• Scrape out all marrow from the bones and set it aside to cool for 20 minutes.
• Purée the roasted garlic.
• Using a sharp knife, finely chop the dry wild garlic leaves.
• Now add all ingredients (including drippings from roasting) to a mixing bowl, and using a whisk or fork, combine thoroughly.
• It's now ready for use or can be made into logs and wrapped in cling film for storage and later use.

GARLIC COMPOUND BUTTER

Steps:

• Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
• Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
• Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste.
• Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
• Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.