German Herb Butter is a simple yet flavorful condiment that enhances a variety of dishes, from fresh bread to grilled vegetables. This versatile butter, infused with a blend of fresh herbs, adds a rich and aromatic touch to your meals. Perfect for spreading on bread, topping vegetables, this easy-to-make herb butter is ideal for elevating any dish. Here's how to make it for approximately 4-6 servings.
Ingredients
- 250 grams about 1 cup of unsalted butter, softened
- 2 tbsp of fresh parsley finely chopped
- 1 tbsp of fresh chives finely chopped
- 1 tbsp of fresh dill finely chopped
- 1 clove of garlic minced
- 1 tsp of lemon juice
- Salt and freshly ground black pepper to taste
- Optional: Other herbs like tarragon basil, or thyme can be added according to taste
Instructions
- Prepare the Butter: Ensure that the butter is soft enough to mix easily but not melted. Leave it at room temperature for a few hours before you plan to make the German herb butter.
- Mix the Herbs and Garlic: In a small bowl, combine the chopped parsley, chives, dill, and minced garlic.
- Combine Butter with Herbs: In a larger mixing bowl, add the softened butter. Pour in the mixed herbs, lemon juice, and a generous pinch of salt and pepper. Using a fork or an electric mixer on a low setting, blend the mixture until all the ingredients are evenly distributed through the butter.
- Taste and Adjust: Give the herb butter a taste, and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Shape the Butter: Place the mixed butter onto a piece of parchment paper or cling film. Roll it into a log shape, twisting the ends of the paper or film to seal it.
- Refrigerate: Chill the butter in the refrigerator for at least 2 hours, or until it is firm enough to slice. This step is crucial as it allows the flavors to meld together beautifully.
- Serve: Slice the chilled butter into rounds and serve as a spread for bread, steaks, grilled vegetables, or other dishes.
Notes
- Herb Selection: Fresh herbs offer the best flavor, but in a pinch, you can use dried herbs. Just reduce the quantity by about one-third since dried herbs are more potent.
- Garlic Adjustment: If you're not a fan of raw garlic, you can sauté the minced garlic lightly in a small amount of olive oil to soften its intensity before adding it to the butter.
- Storage: German herb butter can be stored in the refrigerator for up to a week or frozen for up to 3 months. Slice or portion the butter before freezing for easy use.
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