herb butter
While I like Meggle's garlic / herb butter it's still a long way from tasting homemade. There's nothing better than fresh, homemade herb butter. *yummy*
Okay, here's the thing: translating a recipe into English or rather finding the English names for herbs and spices is pretty difficult (at least for me) but I tried my best. :)
I prefer to use vegetal margarine. 500g in this case.
Melt the margarine slowly in a water-bath.
While the margarine is slowly melting prepare the other ingredients:
- basil, chive and parsley (fresh or frozen. not dried) / chopped
- sun dried tomatoes (those that come swimming in oil) / diced
- one onion / diced
- garlic (I used Chinese garlic) / circa four cloves / pressed
- blue fenugreek (aka Schabzigerklee aka Trigonella melilotus-coerulea) (Thanks to the members of food_porn for the help with this one!)
- celery salt
- salt (preferable rock salt. tastes good and helps with any unwanted ghosts)
Add the garlic as soon as you have it pressed to give it some extra time to spread its flavour through the butter. Next is about half of the tomatoes. Then scoop some of the butter/garlic/tomato mix into a high cup and go at it with a hand blender for a moment. You get a smoother mix this way.
Next add the rest of the tomatoes, celery salt, Schabzigerklee and a bit of rock salt. Start with just a bit of each, taste it, add more, taste it again... that's best way to go at it, in my opinion, because the amount needed depends heavily on how much flavour the garlic gives off and the quality of your herbs/spices.
Then add the onions, basil, chive and parsley. How much you use depends on how thick you want the butter to be.
If it doesn't taste strong enough for you yet try adding more Schabzigerklee, it works as a natural flavour enhancer.
Pour the finished herb butter into a Tupperware and put it for 5-10 min into the freezer (or 30 min in the fridge).
Bon Appétite!
Okay, here's the thing: translating a recipe into English or rather finding the English names for herbs and spices is pretty difficult (at least for me) but I tried my best. :)
I prefer to use vegetal margarine. 500g in this case.
Melt the margarine slowly in a water-bath.
While the margarine is slowly melting prepare the other ingredients:
- basil, chive and parsley (fresh or frozen. not dried) / chopped
- sun dried tomatoes (those that come swimming in oil) / diced
- one onion / diced
- garlic (I used Chinese garlic) / circa four cloves / pressed
- blue fenugreek (aka Schabzigerklee aka Trigonella melilotus-coerulea) (Thanks to the members of food_porn for the help with this one!)
- celery salt
- salt (preferable rock salt. tastes good and helps with any unwanted ghosts)
Add the garlic as soon as you have it pressed to give it some extra time to spread its flavour through the butter. Next is about half of the tomatoes. Then scoop some of the butter/garlic/tomato mix into a high cup and go at it with a hand blender for a moment. You get a smoother mix this way.
Next add the rest of the tomatoes, celery salt, Schabzigerklee and a bit of rock salt. Start with just a bit of each, taste it, add more, taste it again... that's best way to go at it, in my opinion, because the amount needed depends heavily on how much flavour the garlic gives off and the quality of your herbs/spices.
Then add the onions, basil, chive and parsley. How much you use depends on how thick you want the butter to be.
If it doesn't taste strong enough for you yet try adding more Schabzigerklee, it works as a natural flavour enhancer.
Pour the finished herb butter into a Tupperware and put it for 5-10 min into the freezer (or 30 min in the fridge).
Bon Appétite!