Homemade butter might seem intimidating, but it actually rather easy with the right equipment. Once you whip up a batch of this freshly made garlic scape butter, you’ll finding things to put it on.

Homemade Whipped Garlic Scape Butter

• 250 ml high quality heavy cream or whipping cream (35% M.F. or higher)

• 1/2 tsp salt

• 2-3 garlic scapes, trimmed and chopped fine or pulsed with a food processor

• Zest from half a lemon

Pour the cream into the bowl of a stand mixer, food processor or blender. Whip the cream at a medium/high speed until the cream thickens and starts to separate into butter and buttermilk. This should take 3-5 minutes. Drain the buttermilk and save for recipes that call for buttermilk.

Add ½ cup of cold water to the butter remaining and mix again. Pour off any water. Continue to add fresh water and mixing until the water becomes clear. Drain any remaining excess water off the butter using a rubber spatula or cheesecloth to squeeze out the water.

Return butter to the mixer. Add the salt and garlic scapes. Mix until incorporated. Using wax paper, roll butter into logs. Store in the fridge for up to 2 weeks, or in the freezer for 2-3 months.

Serving Ideas. Garlic scape butter goes great on just about everything!

• Garlic bread

• Roasted potatoes

• Roasted vegetables

• Fish

• Chicken

• Steak