Ingredients
3 to 4 sorrel leaves
10 chive stems
100g salted butter
1 clove of garlic
Black pepper to taste
Instructions
Finely chop the sorrel, chives and garlic. Mash the butter and incorporate the chopped herbs, garlic and pepper.
Shape the herb butter as you wish. Most roll it into a sausage shape and cut it into discs when needed.
Put the sorrel and chive herb butter into the fridge, wrapped in cling-film, until you wish to use it. It will keep in the fridge for around two weeks and can also be frozen if you wish to keep it for longer, as it will last for around three months in the freezer.
Adapted from www.tastebotanical.com