Wild Garlic Lemon Compound Butter (low-carb, keto, primal)

It's June and wild garlic is still in season so make sure to stock up and whip up this delicious flavored butter recipe. It's a great way to add flavor to dishes without extra carbs!

What I love about wild garlic is that it's low FODMAP and ideal for those who suffer from IBS and/or SIBO. So if you can't have garlic, this the the perfect alternative for you!

How to Make Compound Butter

Making compound butter (also known as flavored butter) is easy. You'll simply mash all of the ingredients with a fork, then roll into a log and chill until set. That's it!

You will need just a few ingredients: butter, wild garlic leaves, lemon zest, olive oil, salt and pepper. It's best to use only the leaves and keep the tough stalks for making a batch of my Wild Garlic Pesto to pair with fish, seafood, or to use in your favorite keto pasta dishes.

The reason I used olive oil is to keep the butter softer and easier to spread, plus of course for those healthy MUFA fats! If you want to make it really soft and spreadable, add more olive oil as needed (up to about ¹/₃ cup/ 80 ml).

How To Use Compound Butter

Compound butter is incredibly versatile! Here are a few ways to serve it:

let melt on top of steaks, pork chops, chicken breasts, fish or seafood
use as a baste on a roast chicken or stuff under the skin before making Spatchcock chicken
serve with roasted vegetables or boiled vegetables
add slices in a tray bake and sheet pan dinners in the last 5 to 15 minutes of the baking process
let it melt over your hot cauliflower mash
spread on top of slices of my keto bread to make Keto Garlic Bread

More Compound Butter Recipes

I have to admit I have a bit of an obsession with compound butter — I use it all the time! It starts with my Top 12 Flavored Butter recipes and there's also this delicious and spicy Wasabi & Ginger Compound Butter, easy Italian Herb Compound Butter and Black Garlic Compound Butter, a popular recipe in our app!

Step-by-step

Finely chop the wild garlic and zest the lemon.
Tip: Use basil if you can't find wild garlic, and add 2-4 cloves of crushed garlic.
Place all ingredients into a bowl: softened butter, olive oil, chopped wild garlic, lemon zest, salt and pepper. Use a fork to combine thoroughly.
Place the mixture on a piece of baking paper and form a log. Wrap in cling wrap, smooth out even further while wrapping. Refrigerate for at least 30 minutes, or until set.
Slice into rounds and let melt on top of steaks or use as a baste on a roast chicken, or serve with fish, grilled or boiled vegetables.
Store in the refrigerator, wrapped in cling wrap, for up to two weeks, or freeze for up to 3 months.

Recipe