Umami Fermented Compound Butter
Prep Time (mins)
Cook time
Servings
10
0
8 to 10
Ingredients List
225g unsalted butter, at room temperature
1.5 tsp Woodbloom Umami Fermented
2 garlic cloves, minced to a paste
1 tbsp fresh chives, finely sliced
1 tsp fresh thyme leaves
Zest of half a lemon
Quarter tsp flaky salt
Instructions
1. Put the softened butter in a bowl. Add the Umami Fermented, garlic, chives, thyme, lemon zest, and salt.
2. Mix with a fork until everything is evenly combined. Taste it and adjust the seasoning.
3. Tip the butter onto a sheet of cling film or parchment. Roll it into a log, twisting both ends to seal.
4. Refrigerate for at least 1 hour before using. It keeps in the fridge for up to 2 weeks and in the freezer for 3 months.
5. To use, slice off rounds and let them melt over hot steak or chicken, toss through freshly cooked pasta, or spread generously on thick slices of toasted sourdough.