Wild Garlic Butter

Whip the butter with the juice of one lemon until creamy. Stir in medium hot mustard as well as the finely chopped wild garlic. Mix again, season with salt and season with pepper.

Put the wild garlic butter into a piping bag with a large nozzle and pipe rosettes onto parchment paper.

Now put in the refrigerator to cool for 1 hour.

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