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Pickle butter


Ingredients:


  • Butter (100g)
  • Camp's pickles (100g)
  • salt 

Preparation:


  1. Take the butter out of the fridge in good time and let it soften at room temperature
  2. Put the butter in a sufficiently large bowl, and add the pickles. Mix everything together thoroughly until the pickles are well combined with the butter. Finish off with a pinch of salt.
  3. Use cling film to roll the pickle butter (just like herb butter) into a nice sausage shape. Pull it tight so that the pickle butter is well sealed.
  4. Put the "sausage" pickle butter in the fridge
  5. If the pickle butter has a hard texture again, you can take the pickle butter out of the cling film.
  6. Use a sharp knife to slice the pickle butter
    • Tip: briefly warm the knife, then it will cut through the butter and vegetables even more easily.
  8. Delicious with a piece of beef or pork, but the wonderful flavours also come to the fore on a potato or a slice of bread.

Not a fan of the veggies, or is cutting the butter not so easy? You can also mix the pickles with the butter, or use our pickle sauce.