Smoked garlic butter
A compound butter with parsley and lemon to spread on bread or melt over meat and vegetables, with the salt supplying both the garlic and the smoke in one go.
15 min · Serves 8
Ingredients
- 200 g unsalted butter at room temperature
- 1.5 tsp Xalte Smoked Garlic salt
- 2 tbsp chopped fresh parsley
- 1 tsp lemon juice
- A pinch of black pepper
Method
- 1Take the butter out of the fridge an hour before you start. It is ready when pressing it with a finger leaves a dent without any effort, but it has not yet melted.
- 2Wash the parsley, dry it well with kitchen paper and chop the leaves very finely until you have 2 tablespoons. Squeeze the lemon and measure out 1 teaspoon of juice.
- 3Put the butter in a bowl and mash it with a fork for 1 or 2 minutes, until creamy and free of lumps.
- 4Add the teaspoon and a half of Xalte Smoked Garlic salt, the parsley, the lemon juice and the pepper. Mix with the fork until the parsley and salt are evenly spread and you can see no streaks.
- 5If you want it for spreading, it is ready to use. To store it, lay out a sheet of baking paper about 30 cm long, spoon the butter in a line down the centre and roll it into a log about 4 cm thick, twisting the ends like a sweet wrapper.
- 6Chill it in the fridge for at least 1 hour, until firm, and cut it into slices 1 cm thick. Put a slice on freshly cooked meat, fish or vegetables to melt, or spread it on toast; it keeps for a week in the fridge.
