Ingredients
- 225 g unsalted butter, at room temperature
- 2 cloves garlic, minced or pressed
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh sage, finely chopped
- ½ tsp freshly ground black pepper
- Flaky sea salt, to taste
Method
- Whip the butter. Put the soft butter in a bowl. Beat with a hand mixer on low-medium speed for 3–5 minutes, until the butter is fluffy and nice and pale.
- Add the ingredients. Add the garlic, rosemary, thyme, sage and black pepper.
- Mix well. Beat briefly again, until the herbs are evenly mixed through the butter.
- Season. Add flaky sea salt to taste.
- Serve. Spoon the whipped herb butter into a nice small bowl. Sprinkle a few more sea salt flakes on top.
Brynn’s tips
This whipped herb butter is at its very best with flaky sea salt, such as Maldon. The coarse flakes add great flavour and a subtle crunch.
Keep the herb butter covered in the fridge. Let it come back to room temperature before serving, so it is nice and soft and fluffy.
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