Wild garlic butter

Ingredients for 1 servings:

• 1,000 ml cream
• 1 tbsp olive oil
• 1 lemon(s), organic
• Salt and pepper, freshly ground
• 4 leaves of wild garlic

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with homemade butter

Whip the fresh cream in a food processor or with a hand mixer until the buttermilk separates from the butter. This process takes a few minutes. Towards the end, reduce the speed of the food processor, as otherwise it can spatter a lot (without the lid on). Drain well over a sieve and squeeze out some of the excess juice if necessary. Mix 250g of the resulting butter with the olive oil, a dash of lemon juice, and a little lemon zest. Season with salt and pepper. Stir in the wild garlic leaves, which have been rinsed with cold water, spun dry, and finely sliced. Spread the butter into small ceramic pots or plastic containers with lids and store in the refrigerator until ready to use. Use within 2-3 days or freeze. This butter tastes delicious on fresh bread, with steaks, with eggs, as an addition to various sauces, with asparagus, or with steamed vegetables. You can use the buttermilk, for example, in my wild garlic bread with buttermilk, or drink it chilled.