Title: Kraeuterbutter
Categories: German
Yield: 1 Servings
| 80 | g | Of butter |
| 2 | tb | Of finely chopped fresh parsley |
some estragon (and I not sure what that is in english, I think any
"italian" herb would be fine) salt, white pepper to taste 1 Tablespoon
lemon juice, a couple of drops worcester sauce soften butter at room temp.,
add finely chopped herbs, add remaining ingredients. Mix slowly with a
fork. Wet a piece of waxed paper lightly with cold water. Put butter on
paper over the length and form a roll......... Put in fridge for it to get
hard. Shortly before serving, cut slices of butter with knife dipped in hot
water and put on plate on top of icecubes. I personally like to add garlic
(freshly pressed through the garlic press). You can also add some anchovy
paste. or make it with dill instead of parsley. Whatever herbs and spices
you like; but it's always better w/fresh herbs. Have fun. This recipe is
from my "das grosse menu Kochbuch". Kraeuterbutter -