Wild garlic and rocket butter

Ingredients for 1 servings:

• 250 g butter, soft
• 55 g wild garlic, cleaned and weighed
• 25 g arugula, cleaned and weighed
• 8 g sea salt
• 15 g lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with a light lemon note

Wash the wild garlic and arugula, trim off any damaged parts and stems, and dry thoroughly (pat dry each with kitchen paper). The cleaned wild garlic should weigh 55g, and the arugula 25g. Roughly chop both with a knife, then place in a deep mixing bowl. Purée the lemon juice and salt intermittently with a hand blender. Beat the softened butter until fluffy. Add the wild garlic, arugula, and lemon mixture and mix everything into a smooth paste. If serving the butter as a side dish with meat, fish, grilled food, or similar, you can shape the mixture into two approximately 15cm long rolls, wrap them in cling film, and let them set in the refrigerator. Slice and serve when desired. The butter is also ideal as a baguette filling. To do this, cut the baguette diagonally the width of a slice, but do not cut all the way through. Then distribute the butter between the cuts and bake the baguette briefly in the oven. Or simply use the butter as a spread. (It also freezes well in advance.)