Preparation 15 minutes – Serves 4
- You will need 250g soft butter at room temperature
- Put in a blender 4 garlic cloves and ½ a bunch of flat-leaf parsley,
- the soft butter, 1 bunch of parsley, a pinch of cumin, a pinch of grated nutmeg and some pepper.
- Blend. Then add 3 tablespoons of white wine and blend again until the wine has been completely emulsified in the mixture. To finish, add a teaspoon of coarse sea salt.
- Leave to rest in the fridge for 20 minutes.