Homemade Garlic Scape Butter
This homemade garlic scape butter is made by turning fresh cream into butter and blending it with seasonal garlic scapes, lemon zest, and sea salt. A fresh, savoury compound butter perfect for bread, vegetables, steak, pasta, and preserving garlic scape season.
Servings: 16 Servings
Equipment
- Food Processor
- Fine Mesh Strainer
Ingredients
Homemade Butter
- 2 cups heavy cream (35%)
For the Garlic Scape Butter
- 1 cup homemade butter (from above)
- ⅓ cup garlic scapes, roughly chopped
- 1 teaspoon lemon zest
- ½ teaspoon flaky sea salt or to taste
- ¼ teaspoon freshly cracked black pepper optional
Instructions
Make the Homemade Butter
- Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium-high until the cream becomes whipped cream, then continue mixing until the butter solids separate from the buttermilk, about 8–12 minutes.
- Strain off the buttermilk and reserve for another recipe.
- Rinse the butter under very cold water, gently kneading until the water runs clear. Pat dry.
Make the Garlic Scape Butter
- Add garlic scapes to a food processor and pulse until finely minced.
- Add homemade butter, lemon zest, salt, and pepper. Process until smooth and evenly combined.
- Taste and adjust seasoning as needed.
- Transfer to a serving dish or roll into a log using parchment paper. Refrigerate until ready to use.
Notes
Notes:
Store garlic scape butter in an airtight container in the refrigerator for up to 1 week.
To freeze, roll into a log, wrap tightly, and freeze for up to 3 months.
Store-bought butter can be substituted. Use 1 cup (227 g) unsalted butter, softened.
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