John Myers
Ingredients for 1 servings:
- 250 g butter
- 1 clove(s) garlic, approx. 4 g
- 2 shallots, approx. 36 g
- 2 tbsp rapeseed oil
- ½ lemon zest
- 2 pinches of herbal salt
- 8 g pineapple sage
- 8 g marjoram
- 8 g oregano
- 4 g tarragon
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes
Mediterranean
Peel the garlic clove and shallot. Press the garlic through a press. Finely dice the shallot and sauté both in 1 teaspoon of butter until translucent. Remove from the heat and let cool. Wash the lemon and make the zest. The butter should be at room temperature. Add the zest to the butter, add the herb salt, and mix. Wash the herbs, shake dry, and pat dry thoroughly. Pick off the leaves and puree them finely in a blender with the rapeseed oil. Add the herb oil to the butter and mix well. Wrap in greaseproof paper and refrigerate for about 1 hour. Serve sliced on top of a steak, for example. Also goes well with fried potatoes.
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