Steaks and sausages are a must at any barbecue party. The same goes for the herb butter. You can prepare it yourself in no time at all.
In addition to sausages and meat, a barbecue party also includes some important ingredients and side dishes. Above all, of course, the herb butter, which not only refines steaks, but also, for example, corn on the cob. You can buy ready-made herb butter in the store, but if you make it yourself from fresh ingredients, you can refine the herb butter to suit your own taste. The bought ones often have various flavorings added to them that you can safely do without.
The production of herb butter is not difficult at all and even less experienced cooks can do it within a very short time. You can decide for yourself what you put in it. It doesn't matter whether you use fresh or frozen herbs. However, so that you know first of all what basically belongs in a herb butter, we present you a simple basic herb butter recipe.
Ingredients (serves 4):
- 250 g butter
- 80 g fresh herbs or frozen herbs
- 1 clove of garlic
- S alt
- white pepper
Preparation of the herb butter:
➥ Step 1:
First of all, you should put the piece of butter in a bowl and beat it until fluffy. This works best with soft butter. Therefore, take the butter out of the refrigerator an hour before preparation so that it can reach room temperature.
➥ Step 2:
Now wash the fresh herbs (e.g. parsley, chives, thyme, rosemary, oregano, basil etc.) well and shake them dry. Then finely chop them with a knife. The herbs become even finer if you chop them up in a food processor. With frozen herbs you can of course save yourself this work.
➥ Step 3:
Now crush the peeled clove of garlic with a garlic press and add it to the frothy butter with a pinch of s alt and a little pepper.
But you have to be a bit careful with the amount of garlic, because you use it too much of,the whole butter mostly tastes like it. Then you no longer have herb butter, but garlic butter.
Hint:
If you are uncomfortable with bad breath after eating garlic, you should use wild garlic instead of garlic. This tastes like garlic, but you won't get bad breath from it.
➥ Step 4:
After mixing everything well, you can shape the butter into a roll or rectangle and then put it in the fridge to set.
Hint:
If you want to portion the herb butter right away, you can also put it in a piping bag and pipe lots of small portions onto aluminum foil. Then put them in the fridge to set.
Alternatively, you can spread the herb butter into a silicone ice cube mold and conjure up pretty little herb butter portions. Simply spread it into the mold and then put it in the freezer. The pieces of herb butter can then be easily removed from the mould.
Shelf life of homemade herb butter
You can keep the homemade herb butter in the fridge for a few days. Alternatively, you can wrap them in foil and store them in the freezer.