How to prepare
Let the butter soften at room temperature.
Wash the wild garlic and pat dry or spin dry. Finely chop one-third of it and add it to the butter. Grind the remaining wild garlic through a herb mill and add it to the mixture. Then add the mustard, lemon juice, lemon zest, 2 pinches of salt, and black pepper, if desired, and mix well.
Tip
The wild garlic butter also freezes perfectly. To do so, fill portions into sealed molds, or roll them into rolls, wrap them in cling film, and freeze.
