Kräuterbutter (aka Herbed Butter)
A wonderful chef and friend gave us Kräuterbutter for Christmas 2013. With every spread long gone, I began working on a recipe that can promote the fresh herb season!
It is a German herbed butter (Deutsch Kräuterbutter). It is wonderful on crusty breads, plain pastas, fish…you will find hundreds of reasons to keep this blend in your refrigerator year-round.
1/2 tsp minced fresh garlic
3 TBS olive oil (first cold pressed, extra virgin)
2 cups unsalted butter (if you have salted butter, omit the sea salt)
1 tsp freshly ground black pepper
1 1/2 tsps sea salt
2 TBS fresh lemon juice
Minced herbs, fresh green herbs, according to your preference (I like cilantro, chives, thyme, dill) and use a good amount
Let the butter come to room temperature. Whip it thoroughly, preferably with a hand mixer. Place garlic and olive oil in a microwave dish and cook for 1 1/2 – 2 minutes; add the salt to the oil and allow it to dissolve. As you continue to blend, add garlic, salt and oil mixture to the butter. Add the pepper, lemon juice and herbs; the mix will now be fairly thick. Continue to whip together until thoroughly mixed.
Place butter in a mold or pipe it onto nonstick foil covered cookie sheet or put it in dish you want to give to a friend. Place it in the refrigerator and allow it to chill/become firm.
P.S. No I did not ask my friend for the recipe because she said it was an old family recipe!