Garlic Scape Butter
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Butter Softening + Cooling Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
8 servings
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Calories
127 kcal
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Course
Condiments
-
Cuisine
American
Garlic Scape Butter
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This compound butter uses garlic scapes and optional herbs. It's easy to make, and can even be frozen for later!
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Ingredients
- ¼ pound unsalted butter, (1 stick)
- 4 garlic scapes (~3 ounces)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- 2 tablespoons roughly chopped basil, optional (Or substitute another fresh herb, such as chives or thyme)
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Instructions
- Fully soften the butter by leaving it at room temperature for 30-60 minutes before proceeding.Optionally, remove the white bulb from the garlic scapes. (The bulb is edible but may be stringy)Finely dice the garlic scapes.
- Add the oil, scapes and salt to a small pan. Cook over medium low heat about 3-4 minutes, until the garlic softens and smells fragrant. Remove from heat before the garlic begins to brown.Set the pan aside for a few minutes to allow the garlic mixture to cool to room temperature.
- Scoop the garlic scapes into another pan or bowl. Use a rubber spatula to fold the softened butter into the scapes mixture.Add the basil, if using, and fold the butter again.Tip: If you accidentally melt all of the butter, simply set it aside and let it cool and harden before trying to form it into a log.
- To serve the same day:Scoop garlic scape butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.
- To store for later:Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months.
Notes
- Avoid wrapping the butter in wax paper, which (in my experience) tends to stick to the butter (especially when softening the whole log).
- Nutrition information assumes 1 tablespoon of butter per serving.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
165mg
(7%)
Potassium
3mg
(0%)
Fiber
0.1g
(0%)
Sugar
0.1g
(0%)
Vitamin A
354IU
(7%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 165mg | 7% |
| Potassium | 3mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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