Herb Butter - Compound Butter recipe with fresh herbs and Garlic
Recipe for about 15 slices / servings
(637kcal/100g)
Ingredients:
1x block Butter (250g)
1x clove Garlic (11g)
1x twig Rosemary (5g)
4x twig Thyme (3g)
1x twig Lovage (1g)
6x twig Oregano/Marjoram (2g)
1x bunch Chives (15g)
5x twig Parsley (11g)
Salt and Pepper
Preparation method:
- Take the butter out of the fridge about 1 day before you make the butter, it has to be very soft, store at room temperature.
You can also carefully warm it up in the micro wave without the packaging for about 6x 15 sec.
Or you beat it up in a kitchen machine with a whisk until soft.
- Wash the herbs.
- Give the soft butter into a bowl and whisk it up with a whisk until the butter gets white / foamy.
- Peel the garlic and chop it very fine and give it to the butter.
- Also cut the chives very fine and add them to the butter.
- Remove the leaves from the stems from the rest of the herbs, chop them all very fine and add them to the butter.
- Mix everything well and season with salt and pepper.
- Give the mixture into an icing bag and dress small heaps or roll the mass into cling film and make a roll. Cool down in the fridge for about 2hrs.
- Remove the cling film from the roll and cut the butter into slices and serve.
Notice:
- You may use any herbs in any quantities you like, I personally don’t recommend sage because it overpowers all the other herbs, expect if you want sage butter :D
- Garlic can be left out if you don’t like garlic.
- You can also use margarine for herb butter.
Easy to make herb butter which can be used in many dishes, best with grilled meat or vegetables, potatoes or pasta for example.
Preparation time: 15min
Start to Finish: 2h 15min
Shelf life:
Pack the herb butter well before storing, it will take on the taste of the things around it very fast while stored.
You can keep the herb butter for about 3-4 weeks in the fridge or for about 6 months in the freezer.
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