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Leek butter

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 50 g leek, the green part

Instructions

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

very versatile

Cover the butter and let it stand in a bowl at room temperature for a few hours. Chop 50g of leek, then shred it again with a food processor to the desired size and add it to the butter. Put on disposable gloves, mix everything well, and pour it into a twist-off jar or a plastic container with a lid. I use it to fry fried eggs, scrambled eggs, or dumplings, or toss boiled potatoes. Mashed potatoes taste much better (to me) when mashed with leek butter, or bread with leek butter on top—then top with boiled eggs, or sausage and cheese topping…and…and…and…

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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