A spread that’s both aromatic and exquisite, perfectly capturing the essence of European culinary luxury.
We opted for European French Butter over its American counterpart primarily for its unparalleled rich and silky texture, a direct result of the traditional churning processes unique to French dairies. This choice ensures a butter that melds seamlessly with the wild garlic, offering a smoother, more cohesive flavor profile.
Read a bit about the history and flavor profile of wild garlic beneath the recipe photos.
- 250g French Butter (preferably unsalted)
- 100g (3.5 ounces) wild garlic leaves, finely chopped
- Zest of 1 lemon (optional for a zesty touch)
- 1/2 teaspoon sea salt (adjust to taste, especially if using salted butter)
- Freshly ground black pepper to taste
- Let the French Butter come to room temperature, making it easier to work with.
- In a mixing bowl, combine the softened butter, finely chopped wild garlic leaves, lemon zest (if using), salt, and black pepper.
- Using a spatula or a fork, mix the ingredients thoroughly until the wild garlic is evenly distributed through the butter.
- Transfer the mixture onto a piece of parchment or wax paper, shaping it into a log.
- Roll up the paper around the butter, twisting the ends to seal it.
- Refrigerate for at least 2 hours, or until the butter has hardened. You can also store it in the freezer if you plan to use it over a longer period.
- Slice off rounds of the butter to serve on top of meats, bread, or vegetables.
Wild garlic, also known as ramps, bear’s garlic, or ramsons, has a long history of culinary usage in Europe, especially in the UK, France, and Germany. During the springtime, wild garlic carpet woodlands, releasing a distinctive garlicky aroma.
Its flavor is more delicate than that of regular garlic, with subtle hints of chives and spring onions. The leaves provide a mellow, verdant garlic note, while the bulbs give a stronger punch.
Apart from being used in flavored butters like the recipe above, wild garlic finds its place in numerous European dishes:
- Pesto: Wild garlic leaves replace basil to offer a new twist on the classic Italian condiment.
- Soups: Wild garlic soup is a popular springtime dish in many parts of Europe.
- Salads: The tender leaves can be used as a salad green to lend a mild garlic flavor.
- Sauces: Wild garlic can be used in sauces accompanying meats or fish.
- Stir-fries: Some Asian cuisines have adopted wild garlic as a stir-fry ingredient, given its mellow flavor which pairs well with vegetables and meats.
Wild garlic also has a history of medicinal use, being rich in vitamins A and C, calcium, and iron. It was historically utilized for its purported benefits in aiding digestion and blood circulation.
When cooking with wild garlic, it’s worth noting that the flavor diminishes with prolonged cooking, so it’s often added at the last minute or used raw to preserve its unique taste.
Stay tuned for our entire European French Butter Series
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