Homemade Herb Butter

Homemade herb butter can be spread on bread or toast, used to enhance roasted potatoes, boiled vegetables, polenta, risotto, pasta, and buckwheat porridge, or added as a finishing touch to roasted meats and fish. The preparation is quick and simple, requiring only butter, fresh herbs, and salt.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 g Butter, unsalted

  • pieces Parsley, fresh

  • pieces Salt, table

Steps

  1. Wash the herbs, shake them dry, and pat them dry with a kitchen towel or paper towel.

  2. Using a hand whisk or electric mixer, mix the butter at room temperature until it becomes completely smooth, with traces of the whisk visible.

  3. Finely chop the herbs and add them to the butter along with salt. Mix well to ensure the herbs and salt are evenly distributed.

  4. Transfer the herb butter into a piping bag and pipe it neatly into a container to serve with bread. Alternatively, shape the butter into a log (sausage shape), wrap it in transparent food wrap, and refrigerate for at least two hours to firm up. Once firm, unwrap and slice into rounds.

Nutrition Information (Per 100g)

  • Calories: 717 kcal
  • Fat: 81 g
    • Saturated Fat: 51 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

You can enrich the butter by adding finely grated lemon or orange zest and freshly ground pepper.