Another recipe so simple it’s hardly a recipe. You can use either salted butter, or unsalted butter plus salt. The advantage of unsalted is you can adjust the salt level to taste.
- 250g butter, softened to room temperature
- 50g wild garlic leaves, finely chopped
Simply mix! That’s it. However, there’s another step to help with storage and use. If you mould the butter into a sausage shape and chill or freeze, you can cut slices off the log to flavour steaks, flatbreads etc. I wrapped the butter log in clingfilm and then rolled the loose ends to tighten it up.