Early spring “wild garlic season” is nearly at its end and although it has been one of the sunniest spring times I have experienced in Switzerland in the last 10 years, it’s also been a very weird one, being confined to your house most days exept for the occasional walk. And at one of those last walks, I harvested some more wild garlic, probably some of the last in season and made this wonderful wild garlic butter with it. It is perfect with a good peace of steak on your grill – or with corn on the cob, for all the vegetarians among us. So, here we go:
100g butter, room temperature
1 bundle of wild garlic (ca. 50g, thoroughly washed)
1/2 teaspoon of lemon juice
If you have a food blender, blend the wild garlic, then add the rest of the ingredients and blend together.
If not, finely chop the wild garlic. In a bowl, mix together all the ingredients until combined – and enjoy!
Tip: If you don’t use all of the butter right away, spread a 1-2 cm layer onto a baking paper and form it into a cylinder/roll, portion it and freeze it. But before you put the wild garlic butter in the freezer, cover it with two layers of foil (trust me, otherwise everything else you have will smell like wild garlic).