2 lbs (1kg) full fat butter

4 1/2 ounces (125 g) shallots

4 1/2 ounces (125 g) onions

¾ cup (2 dl) white wine

1 3/4 ounces (50 g) anchovy fillets (drained)

1 tbsp (10 g) minced garlic

1 3/4 cup (75 g) parsley

1/3 ounce (10 g) sage

2/3 ounce (20 g) fresh tarragon

1 teaspoon (2 g) marjoram

1 teaspoon (4 g) thyme

3/4 tbsp (12g) English mustard

2 teaspoons (5 g) curry

2 teaspoons (5 g) paprika

4 teaspoons (20 g) sea salt

3/4 teaspoon (2 g) white pepper

3 1/3 tbsp (50ml) lemon juice

2 teaspoons (10ml) worcester sauce 2 tbsp (30 g)

Allow your butter to get soft in order to allow it to be mixed efficiently in the food processor and the folding in of the ingredients is easier, provided the butter is soft

Once all the ingredients and the butter have been thoroughly mixed, cut a few strips of aluminium foil. Transfer the butter by the tablespoon on to the cutout alu strips – placing it in a sausage like manner, leaving 5cm at either end to tighten up the roll.

Start wrapping the alu foil around the laid out butter and gently roll back and forth to form a sausage like structure! Then grab the end and start twisting them in order to stop the butter from escaping sideways.

Once you have tightened up the sides, the butter should now be firmly ensconced in the alu foil in a sausage like fashion.

Freeze some of the butter rolls until you wish to consume them. Bon appetite

If you like Roquefort or Gorgonzola, you can make a very simple butter by again placing a softened butter in food processor and then adding the cheese (we love the salty taste so I usually use about 500g of butter and around 200g of cheese)

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