Wash the wild garlic and rocket, cut away the damaged areas and stems and dry them well (dab off individually with kitchen paper). When cleaned, the wild garlic should weigh 55 g, the rocket 25 g. Roughly chop both with a knife, then place in a tall mixing bowl. Puree the lemon juice and salt with the hand blender at intervals.
Beat the softened butter until frothy. Add the wild garlic, rocket and lemon mixture and stir everything into a homogeneous mixture.
If the butter is served as an accompaniment to meat, fish, grilled food, etc., the mixture can be formed into 2 rolls approx. 15 cm long and wrapped in cling film and left to set in the refrigerator. If necessary, then cut into slices and serve.
The butter is also very suitable as a filling for baguettes. To do this, cut the baguette diagonally across the width of the slices, but do not cut all the way through. Then distribute the butter in the cuts and bake the baguette in the oven for a short time.
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