Sesame and seaweed butter

A little twist on whipped butter, adding a simple burst of umami flavours. Whipping air into butter makes it a smooth, creamy texture for spreading and dolloping on to an array of others delicious eats.

Ingredients

200 g	Butter, softened (Main)
½ cup	Milk
½ tsp	Sesame oil (Main)
1 Tbsp	Seaweed, roasted (Main)
1 Tbsp	Sesame seeds, roasted (Main)

Directions

1. Beat the butter for 5 minutes on high then add the milk and sesame oil for a further 4 minutes until light and fluffy.

2. In a mortar and pestle grind the seaweed and sesame seeds to a fine powder. Add to the butter and beat through for 1 minute. Store in the fridge for up to 2 weeks.

See more of Angela's buttery recipes

• Oregano focaccia
• Burnt butter
• Roasted red pepper butter