Garlic Scape Compound Butter
Adapted from Serious Eats on June 29, 2025
Prep:
5 minutes
Cook:
10 minutes
Total:
45 minutes
Inactive:
30 minutes
Ingredients
Serves/makes 16
Instructions
1.
In a large bowl, prepare an ice bath. In a pot of salted boiling water, blanch the scapes until just tender, approximately 1 to 2 minutes. Drain and immediately plunge the scapes into the ice bath, stirring to chill rapidly. Drain the scapes, transfer to a work surface, and then mince finely along with the parsley.
2.
In a medium mixing bowl, combine the minced scapes with parsley, lemon juice, butter, and a large pinch of salt. Using a clean or gloved hand and/or a silicone spatula, mash until all ingredients are thoroughly and evenly incorporated into the butter. Season with additional salt, if needed.
3.
Lay a sheet of plastic wrap on a work surface. Scrape the compound butter onto the middle of the plastic wrap, patting it into a rough log shape, about 2 inches thick, as you roll the plastic around it. Holding the plastic by its ends, spin to twist the ends and tighten the butter into an even log, using your hands to gently give the butter an even cylindrical shape.
4.
Transfer to the refrigerator to chill until firm, about 30 minutes, before slicing into rounds and using as desired.
Related
Misc.
Notes
Wrapped compound butter may be stored in the refrigerator for up to 2 weeks or in the freezer for several months.
If using salted butter, simply omit the additional salt.