Easy Herb Butter with Wild Garlic
·Softened butter
Start with a block of softened butter and some finely chopped wild garlic.
Herbs
Wild garlic pairs wonderfully with other herbs, so the flavour of your herb butter can vary each time. I used fresh flat-leaf parsley, but chives or thyme work great too.
Flavour trick - Parmesan
For an extra flavour boost, stir a bit of grated Parmesan into part of the finished butter.
Mix and season
Mix the softened butter with the herbs, then season with salt and, if you like, a pinch of pepper.
Shaping the butter
Use stainless steel moulds lined with plastic wrap or semifreddo film, then press the herb butter into them. If you don't have moulds, simply roll the butter into a log and wrap it in plastic wrap.
Chill
Now just let it chill in the fridge, ideally until the next day.
Serving
The next day, pop the butter out of the mould and peel off the film, or unwrap the log from the plastic wrap. Then it's ready to serve - perhaps simply on fresh baguette, or melted over a freshly grilled steak.
