Wild Leek Compound Butter (Cellar)
Compound butters are quick and easy to make and will store in your freezer for at least three months. To use, simply cut a knob of butter off of the frozen log. Use the compound butter for cooking as you would with regular butter; it’s especially delicious to place a knob of it on top of fish as it cooks in the oven or on the grill or on a steak while it rests after cooking.
Effort: 5 minutes. Elapsed: 5 minutes. Eat: Within 3 months.
1 pound unsalted butter, at room temperature
4 cloves garlic, minced
Leaves of 12 wild leeks, finely chopped
Salt and pepper, to taste (optional; since I use often use this butter in my cooking, I typically don’t add it at this stage)
In a large bowl, add the butter, garlic and leeks. Stir until combined well. Place an 18-inch-long sheet of parchment paper or plastic wrap on the counter. Place the butter in the middle. Using the parchment paper to contain the butter, roll and form the butter into a 1-inch diameter log while wrapping it in the paper. Twist the ends to tighten and seal the log. Write the date on a piece of tape, affix it to the package, and place in the freezer to use as needed.