another great  Kitchen Project   |  Recipes from a German GrandmaDiscussion Board

KRAUETER BUTTER


I ALWAYS MAKE THIS IN BULK AND FREEZE IN TINY 1/4 CUP GLAD LOCK CONTAINERS. WHEN YOU NEED THEM YOU CAN JUST KNIFE IT OUT FROM THE CONTAINER OR HAVE THE OPTION TO UNMOLD IT ON A PLATE AND GARNISH WITH FRESH HERBS.

2LBS. GOOD BUTTER. ( I FORTUNATELY HAVE ACCESS TO IMPORTED FRENCH AND ENGLISH BUTTER THAT IS MUCH CREAMIER THAN AMERICAN AND HAS NO WAXY UNDERTASTE) AT ROOM TEMPERATURE

2-3 TBS EXTRA VIRGIN OLIVE OIL

2-3 CLOVES GARLIC MINCED

1 TBS LEMON JUICE (YOU MAY ALSO WANT A BIT OF THE ZEST)

ABOUT 1TBS EACH (OR TO TASTE) THYME, DILL, AND CHIVES.

A SMALL AMOUNT OF FRESH TARRAGON IS ALSO NICE IF YOU ARE GOING TO PUT IT ON SEAFOOD.

SALT AND FRESHLY GROUND PEPPER (I USE A PEPPER MIX WITH VARIOUS PEPPERCORNS)

PUT IT ALL IN A FOOD PROCESSOR AND PROCESS TILL HERBS ARE CHOPPED AND WELL BLENDED WITH THE BUTTER.

PUT INTO CONTAINERS OR FORM INTO LOGS ON WAXED PAPER AND FREEZE.

I MADE THIS IN BULK AT A RESTAURANT IN GERMANY TO PUT ON OUR STEAKS. WE HAD AN HERB GARDEN SO WE WOULD VARY THE HERBS ACCORDING TO ABUNDANCE. THE FORMOST INGREDIENT IN GERMANY IS CHIVES AND DILL AND FRESH CHERVIL, WHICH IS HARD TO FIND HERE UNLESS YOU CAN GET IT TO GROW!!!

 

E-Mail The Webmaster stephen@kitchenproject.com
© 1998-04The Kitchen Project 

Last updated October 21, 2004