With some of the remaining bounty of my weekend foraging trip, I decided to make garlic mustard herbed butter. The rest of the herb will be chopped and frozen for later in the season, when the leaves of the plants outdoors have become too bitter to harvest.
This was the first time I have made butter and I was surprised at how easy it was. 2 cups of heavy cream into a jar. Shake for about 5 minutes, until it has turned into whipped cream and then separates liquid from solid. Strain. Rinse the solids a few times. That is it.
I then added a pinch of sea salt, and about a half cup of roughly chopped garlic mustard leaves, ran the lot through a food processor, and pressed it all into a bowl to mold overnight in the fridge.
This morning, it went on some of the slices of sourdough rye I have kept in the freezer since making my last loaf (it toasts perfectly right out of the freezer). Add some smoked salmon, and brunch is a tasty dream.