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Log of garlic scape butter.
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5 from 1 vote

Garlic Scape Butter

This compound butter uses garlic scapes and optional herbs. It's easy to make, and can even be frozen for later!
Prep Time5 minutes
Butter Softening + Cooling Time2 hours
Total Time2 hours 5 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 127kcal

Ingredients

  • ¼ pound unsalted butter, (1 stick)
  • 4 garlic scapes (~3 ounces)
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 2 tablespoons roughly chopped basil, optional (Or substitute another fresh herb, such as chives or thyme)

Instructions

  • Fully soften the butter by leaving it at room temperature for 30-60 minutes before proceeding.
    Optionally, remove the white bulb from the garlic scapes. (The bulb is edible but may be stringy)
    Finely dice the garlic scapes.
    Diced garlic scapes.
  • Add the oil, scapes and salt to a small pan. Cook over medium low heat about 3-4 minutes, until the garlic softens and smells fragrant. Remove from heat before the garlic begins to brown.
    Set the pan aside for a few minutes to allow the garlic mixture to cool to room temperature.
    Scapes cooking in skillet.
  • Scoop the garlic scapes into another pan or bowl. Use a rubber spatula to fold the softened butter into the scapes mixture.
    Add the basil, if using, and fold the butter again.
    Tip: If you accidentally melt all of the butter, simply set it aside and let it cool and harden before trying to form it into a log.
    Scapes folded into softened butter.
  • To serve the same day:
    Scoop garlic scape butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.
    Refrigerate leftovers and use within 5 days.
    Scapes folded into softened butter.
  • To store for later:
    Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.
    Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months. 
    Garlic scape butter scooped into silicone ice cube tray.

Notes

Avoid wrapping the butter in wax paper, which (in my experience) tends to stick to the butter (especially when softening the whole log).
Nutrition information assumes 1 tablespoon of butter per serving.

Nutrition

Calories: 127kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 165mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 354IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.1mg