30g / 1oz fresh basil
sprinkle of sea salt flakes or smoked sea salt flakes
zest of ½ lemon (optional)
200g / ¾ cup plus 2 tbsp good-quality butter, at room temperature
30g / 1oz or thyme leaves
sprinkle of sea salt flakes or smoked sea salt flakes
zest of ½ lemon (optional)
200g / ¾ cup plus 2 tbsp good-quality butter, at room temperature
30g / 1oz wild garlic
sprinkle of sea salt flakes or smoked sea salt flakes
zest of ½ lemon (optional)
200g / ¾ cup plus 2 tbsp good-quality butter, at room temperature
Decide which flavoured butter you’re going to make. If you’re making the basil or thyme butters, remove the leaves from the stalks. Muddle the herbs of your choice or garlic with a pestle and mortar with the sea salt flakes and lemon zest, if using.
Thoroughly combine the muddled herbs or garlic with the soft butter, then place on a large rectangle of cling film (plastic wrap).
Wrap, then roll the butter into a long even tube, before chilling or freezing. It will keep for a couple of weeks in the fridge or around 6 months if frozen. Defrost in the fridge before use.