This recipe for Salted Garlic Scape Compound Butter is undeniably simple. It’s a wonderful, adaptable recipe that reminds me of a convertible since it’s a vehicle for so many great adventures!
This compound butter pairs well spread over freshly baked bread, atop seared steak, used to season grilled veggies, melted into fresh pasta, or even mixed with seafood! (Though, I do love to melt it over steamed veggies, tossing with a good spoonful of mustard, and a sprinkling of vinegar.)
The list goes on! And I could certainly continue rambling about how fun I think compound butter is, but I figure now is a good place to stop, and let you scroll onwards to try this recipe for yourself!
Source seasonal, delicious, garlic scapes from late spring into early summer. (I sourced mine from a farm stand near my parent’s.)
Make sure your butter is at room temperature. Rinse and dry the garlic scapes, then trim the bulbs and ends (to remove any tough, stringy bits). Chop into 1” pieces.
After, transfer the garlic scapes and salt into a food processor or small blender. Pulse until minced. Scrape down the sides of the container, then allow the mixture to sit and marinate for 10-15 minutes (to season and gently draw out liquids).
Next, add the softened butter to a mixing bowl or cutting board, then add the minced garlic scapes.
Add extra salt to season the butter (optional), lemon zest, and freshly cracked black pepper. Use a fork or rubber spatula to mash until everything is evenly combined.
Transfer the butter mixture into a 12” long piece of parchment or wax paper, then roll into a cylinder. Twist the ends to seal, then transfer to the fridge to solidify, about 1 hour (though overnight is preferred!).
When ready, slice into, and enjoy!
Salted Garlic Scape Compound Butter
PREP TIME: 15 MIN
INACTIVE TIME: 1+ HR
YIELDS: ~ 1 1/4 CUP
Ingredients:
- 8 oz. (2 sticks) unsalted butter, room temp (I prefer European, grass-fed butter, if possible)
- 6 garlic scapes
- 1 medium lemon, zested
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
Method for Salted Garlic Scape Compound Butter:
- Make sure your butter is at room temperature. Rinse and dry the garlic scapes, then trim the bulbs and ends (to remove any tough, stringy bits). Chop into 1” pieces.
- After, transfer the garlic scapes and salt into a food processor or small blender. Pulse until minced. Scrape down the sides of the container, then allow the mixture to sit and marinate for 10-15 minutes (to season and gently draw out liquids).
- Next, add the softened butter to a mixing bowl or cutting board, then add the minced garlic scapes. Add extra salt to season the butter (optional), lemon zest, and freshly cracked black pepper. Use a fork or rubber spatula to mash until everything is evenly combined.
- Transfer the butter mixture into a 12” long piece of parchment or wax paper, then roll into a cylinder. Twist the ends to seal, then transfer to the fridge to solidify, about 1 hour (though overnight is preferred!).
- When ready, slice into, and enjoy!
Notes:
- This recipe can deliciously be made vegan by swapping for a firm vegan butter (like Earth Balance Vegan Butter).
- This butter holds in an airtight container for about 1 week in the fridge, and 3 weeks in the freezer.
- Don’t have a food processor nearby? That’s okay, just spend a little extra time mincing the garlic scapes, or use a mortar and pestle to help break it up if needed.
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.