Jamie Oliver’s Wild Garlic Butter is a vibrant, herb-packed compound butter that transforms simple dishes into something special. Made with fresh wild garlic leaves, creamy unsalted butter, and a touch of sea salt, this recipe delivers bold flavor in a simple preparation.
Wild garlic—also known as ramsons—has a bright, garlicky aroma and delicate leafy texture that blends beautifully into butter. Once mixed and shaped into a log, the butter can be sliced and melted over everything from grilled steak and roasted vegetables to warm bread or baked potatoes.
Even better, this butter freezes beautifully, making it a handy flavor booster to keep on hand for months.
Why Everyone Will Love This Recipe
- Bold garlicky flavor: Wild garlic adds fresh, vibrant taste.
- Quick to prepare: Only a few ingredients and minimal effort.
- Perfect for freezing: Slice and use whenever needed.
- Elevates simple dishes: Adds instant flavor to meat, vegetables, and bread.
- Seasonal treat: A great way to use fresh foraged herbs.
A small slice can instantly transform a meal.
What Is Wild Garlic Butter?
Wild garlic butter is a compound butter made by blending softened butter with wild garlic leaves and seasoning. Wild garlic grows abundantly in woodland areas during spring and is known for its mild garlic flavor and bright green leaves. Unlike regular garlic cloves, the leaves provide a fresher, more herbaceous taste.
Once blended with butter, the mixture can be rolled into a log, chilled, and sliced as needed—making it a convenient way to add flavor to a wide range of dishes.
Cooking Tips for the Best Wild Garlic Butter
- Blanch the leaves briefly. This preserves the bright green color.
- Dry the leaves well. Excess water can affect the butter texture.
- Use high-quality butter. It forms the base of the flavor.
- Season lightly. Wild garlic already has a strong flavor.
- Roll the butter tightly. This makes slicing easier once frozen.
- Freeze in portions. Pre-sliced butter melts quickly when needed.
Frequently Asked Questions
What does wild garlic taste like?
Wild garlic has a mild garlic flavor with a fresh, herbal note, less intense than raw garlic cloves.
Can I use regular garlic instead?
Yes, but the flavor will be stronger. Use finely minced garlic cloves and fresh herbs as an alternative.
Where can I find wild garlic?
Wild garlic grows in woodlands and fields during spring, especially in parts of Europe. It may also be found at farmers’ markets.
What dishes pair well with wild garlic butter?
It’s excellent with steak, grilled fish, roasted potatoes, pasta, and crusty bread.
How long does compound butter last?
Frozen compound butter can last up to 6 months when wrapped well.
Can I add other herbs?
Absolutely. Parsley, chives, or lemon zest can complement the flavor nicely.
How to Store Wild Garlic Butter
If not freezing, wrap the butter tightly in parchment or plastic wrap and store it in the refrigerator for up to 1 week.
How to Freeze Wild Garlic Butter
Wrap the butter log in greaseproof paper and store it in the freezer. Slice the butter into 1 cm rounds and keep frozen for up to 6 months. Use directly from frozen whenever needed.
Ingredients
- 200g wild garlic leaves
- 500g unsalted butter, softened
- 1 tsp sea salt
How to Make Jamie Oliver's Wild Garlic Butter
- Boil a kettle of water.
- Place the wild garlic leaves in a large bowl and cover with boiling water for 30 seconds.
- Immediately transfer the leaves to a bowl of ice water to stop the cooking.
- Drain the leaves and pat them dry with a clean tea towel.
- Removing excess moisture helps the butter blend smoothly.
- Place the wild garlic leaves, softened butter, and sea salt in a food processor.
- Blend until the mixture becomes smooth and evenly green.
- Spoon the butter onto a sheet of greaseproof paper.
- Roll it into a log shape, twisting the ends like a cracker.
- Place the butter in the freezer for about 1 hour to firm up.
- Unwrap the butter and slice it into 1 cm thick rounds.
- Rewrap and keep frozen until needed.
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