Herb Butter Kraeuterbutter Recipe 4 Food

KRAEUTERBUTTER

Steps:

• Blend together and chill before serving.

HERB BUTTER (KRAEUTERBUTTER) RECIPE - (4/5)

Steps:

• Soften the butter by stirring and set aside. Wash dill, parsley, and chives and dry with a paper towel. Add garlic to the herbs and chop in a food chopper. Now add salt and mix it with the butter. Divide the herb butter into two and place each portion on a sheet of baking paper. Roll the baking paper with the butter and let it harden in refrigerator. When ready, remove paper and cut into slices. DONE!

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

HERB BUTTER

Steps:

• In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.
• Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together like a party favor. Refrigerate until firm or freeze for up to 1 month. Sliced as needed for corn on the cob, grilled steaks, or Chicken Kiev.

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

HERBY FLAVOURED BUTTERS

Steps:

• Take100g/4oz softened butter and beat until creamy, then for...
• Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
• Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
• Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
• Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
• Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
• Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
• After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.

HERB BUTTER

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

HERB BUTTER

Steps:

• In a small bowl cream together the butter, the chives, the parsley, the tarragon, the mustard, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with seafood, chicken, or meat.

HERB BUTTER

Steps:

• Make sure butter is sufficiently warm enough to spread.
• Blend herbs into butter, mixing well.
• Season to taste with salt and pepper.
• Chill in sealed container.
• Note: herb butter will keep for up to 1 week in refrigerator.
• Note: To reduce calories and fat, fat-free margarine also works well in this recipe, but do not let the fat-free margarine sit out to warm.

FRESH HERB BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.