2 days Ago By The Telegraph
Requires additional cooling and fridge time Overview 15 mins 10 mins Makes a big block of flavoured butter Ingredients Method Set a large frying pan over a low-medium heat with 3 tbsp neutral or flavourless oil . Add 2 celery sticks (very finely diced) with a big pinch of celery salt . Put a lid on and cook for 10 minutes, or until it has softened up but still has a little bite.
Scrape into a large bowl. Add 2 garlic cloves (finely grated) stir and leave everything to cool completely. Add 3 tsp celery seeds , 2 tsp onion granules , 1 tsp smoked garlic granules (or just regular garlic granules) and 3 tsp sesame seeds to the bowl and mix well.
Then add 210g unsalted butter (softened) and beat to combine, making sure all the bits and pieces are evenly distributed. Take a large piece of baking parchment or cling film and lay it on your work surface. Using a spatula, scrape the butter onto the centre.
Fold one half of the paper or film over the butter mound and use your hands to shape it into a rough sausage. Pull the other half over and roll it out into a smoother shape. Twist the ends to seal, then pop it in the freezer (or just the fridge if you’re planning to use it all straight away) – ideally somewhere it isn’t going to get hugely bent out of shape.
When you come to use it, just use a large knife to slice off however much you need..
