• 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
• Wash and dry the wild garlic very well.

  100 g wild garlic/ 3.5 oz

With the mixer or spoon:

• Chop the leaves very finely. Set aside.
• Beat the butter until creamy.
• 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
• Alternatively, mix everything with a spoon in a bowl.

Food processor:

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