Wild Garlic Butter

1. Soften butter: Place the butter in a bowl and let it soften at room temperature for several hours; it should be easy to stir.250 g butter/ 9 oz/ 2 sticks
2. Wash and dry the wild garlic very well.100 g wild garlic/ 3.5 oz

With the mixer or spoon:

1. Chop the leaves very finely. Set aside.
2. Beat the butter until creamy.
3. Add chopped leaves, salt, pepper, and lemon juice to taste.1 to 1 ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper + 1-2 tablespoons lemon juice
4. Alternatively, mix everything with a spoon in a bowl.

Food processor:

1. Process wild garlic: Roughly chop the leaves. Process for a few seconds until very finely chopped, scrape them down the walls of the machine.
2. Add butter, salt, pepper, and lemon juice. Process shortly to combine. Adjust the taste.
3. Store: Keep refrigerated for up to one week or freeze for up to 3-4 months. See instructions regarding freezing in the blog post.