How to Make Garlic Scape Compound Butter

What is a Garlic Scape?

If you grow hardneck garlic in your garden, you have probably noticed those curly green shoots popping up in late spring. That is a garlic scape, and it is the flower stalk of the garlic plant. Let me tell you, those curly stems are not just for show. They are edible and absolutely delicious.

this …

Removing the scape before it blooms is actually good for your garlic crop. It tells the plant to stop putting energy into flowers and instead grow a bigger, better bulb. In poor soil, leaving scapes on can reduce bulb production by up to 30 percent. In good soil the drop is only about 5 percent, but why take the chance? Snip them off in mid to late June, before you see a blossom, and you will have a tasty bonus ingredient to work with.

Garlic scapes have a mild, garlicky flavor, much gentler than the cloves themselves. They add a light garlic note to anything you cook, without the punch you get from raw garlic. You can use them in pestos, stir fries, or even grilled like asparagus. But my favorite way to use them? Making garlic scape compound butter.

Why You’ll Love making Garlic Scape Compound Butter

Seriously, this is one of the best things you can do with those garden scapes. Garlic scape compound butter is creamy, herby, and just garlicky enough to make you smile. It takes about ten minutes of active work, and then you have a flavored butter ready to use whenever you need it.

Here is the DL: you toss it with hot pasta, and it melts into a simple sauce. You drop a pat on a grilled steak, and it adds instant flavor. You spread it on crusty bread or roasted vegetables, and suddenly dinner feels fancy. It also works wonders in soups and stews, giving them a rich, savory boost without having to mince garlic.

Plus, it makes a thoughtful homemade gift. Wrap the frozen log in brown kraft paper with a piece of twine, and you have a present that any cook would love. Whether you keep it for yourself or share it, this compound butter is a seasonal treat you will look forward to every spring.

Making Garlic Scape Compound Butter

Ingredients

Here is what you need to make garlic scape compound butter. The quantities are for one pound of butter, which makes a generous amount.

• 1 lb unsalted butter, at room temperature
• 10 to 12 fresh garlic scapes
• 1 bunch chives
• 1 bunch parsley
• 1 bunch thyme

Using unsalted butter lets you control the saltiness. If you only have salted butter, just skip any extra salt later. Feel free to swap in other fresh herbs like rosemary or basil, and add a pinch of salt or pepper if you like. Lemon zest is also a nice touch.

Steps

Now let us get to the fun part. Follow these steps and you will have a perfectly shaped compound butter ready to chill.

1. Bring the butter to room temperature. It should be soft but not melted. If you are in a hurry, cut it into small cubes and let it sit for 20 minutes.
2. Wash the garlic scapes and herbs thoroughly. Pat them dry. Trim off the tough ends of the scapes and discard them. Finely chop the scapes, chives, parsley, and thyme. You can also pulse them in a food processor for a more even texture, but be careful not to turn them into a paste.
3. Place the softened butter in a mixing bowl. Add the chopped herbs and scapes. Fold everything together until the herbs are evenly distributed. Work quickly to avoid melting the butter from the warmth of your hands.
4. Lay out a sheet of plastic wrap (parchment paper also works). Spoon the herb butter onto the wrap in a line. Roll it into a tight log, twisting the ends to seal. You can also shape it in an ice cube tray for single serving portions, or freeze it flat on a cookie sheet and slice later.
5. Freeze the log until firm, at least 2 hours. Once frozen, you can move it to the refrigerator. It will keep as long as regular butter, which is usually a couple of weeks in the fridge.

For a dairy free version, substitute vegan butter or coconut oil. The flavor will still be fantastic.

Questions People are asking about Garlic Scape Compound Butter

A garlic scape is the curly green flower stalk that grows from hardneck garlic bulbs. It is harvested in late spring and has a mild garlic flavor, perfect for making compound butter.

Soften unsalted butter to room temperature, finely chop garlic scapes, mix them together with a pinch of salt, then roll into a log using wax paper and refrigerate until firm.

Properly stored in an airtight container or wrapped tightly, it stays fresh for up to two weeks in the refrigerator.

Yes, wrap the butter log tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to six months without losing flavor.

Use it on grilled steak, roasted vegetables, corn on the cob, bread, or melted over baked potatoes. It adds a mild garlic kick to almost any savory dish.

Tips about Garlic Scape Compound Butter

Here are a few extra tricks to get the most out of your garlic scape compound butter.

Shaping options. Rolling into a log with plastic wrap is classic, but you can also spoon the butter into an ice cube tray for individual pats. Freeze them solid, then pop them out and store in a zip top bag. That way you can grab one cube whenever you need it.

Boost the flavor. Add a little garlic powder or a pinch of flaky salt for an extra punch. Fresh herbs can vary, so taste a small amount after mixing and adjust if needed.

Gift it. Once the butter log is frozen solid, wrap it in brown kraft paper and tie with twine. Attach a tag with serving ideas. It makes a wonderful hostess or welcome gift for neighbors.

Try other uses. Beyond steak and bread, this butter is amazing on grilled corn, baked potatoes, fish, and even stirred into rice or quinoa. Here is a quick reference table.

Work quickly when mixing the butter. If your hands are warm, the butter can start melting and become oily. Keep everything cold if you need to pause.

FAQs

Garlic Scape Compound Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🧈 Transform fresh garden garlic scapes into a creamy, herb-infused butter that melts beautifully over steaks, pasta, and bread.
🌿 A simple 10-minute prep yields a versatile compound butter that freezes perfectly for quick gourmet meals all season long.

• Total Time: 2 hours 10 minutes
• Yield: About 2 cups (1 lb of compound butter) 1x

Ingredients

Scale 1x2x3x

1 lb unsalted butter, at room temperature

10 to 12 fresh garlic scapes

1 bunch chives

1 bunch parsley

1 bunch thyme

Cook Mode Prevent your screen from going dark

Instructions

1-Soften the butter: Bring unsalted butter to room temperature until soft but not melted; cut into cubes to speed up if needed.

2-Prep the scapes and herbs: Wash and dry garlic scapes, chives, parsley, and thyme, trim tough ends, then finely chop all or pulse briefly in a food processor.

3-Mix the compound butter: Place softened butter in a bowl, add the chopped herbs, and fold together until evenly distributed.

4-Shape the butter log: Spoon the herb butter onto plastic wrap in a line, roll into a tight log, and twist the ends to seal.

5-Freeze and store: Freeze the log until firm, at least 2 hours, then transfer to the refrigerator for storage up to two weeks.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🧊 For single-serving portions, spoon the butter into an ice cube tray, freeze solid, then transfer cubes to a zip-top bag for easy grab-and-use pats.
🧂 Taste the mixed butter and adjust with garlic powder, flaky salt, or lemon zest to boost flavor before shaping.
🎁 Wrap the frozen butter log in brown kraft paper with twine and a serving suggestion tag for a thoughtful homemade gift.

• Author: Ruby Bennett
• Prep Time: 10 minutes
• Freeze Time: 2 hours
• Cook Time: 0 minutes
• Category: Condiments & Sauces
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 tablespoon
• Calories: 102
• Sugar: 0g
• Sodium: 2mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 30mg