Chili Herb Butter with sour Herbs

Refreshing herb butter using classic parsley with chilli heat and sorrel and lemon balm giving acidity. The spiciness and acidity complement each other perfectly with the butter, which is ideal for pan-fried foods, steaks and fish, but also goes well with vegetables.

Take the butter out of the fridge and let it rest.

Finely chop the leaves of the herbs with a dried red chilli (use carefully because of the spiciness).

Mix the slightly "softened" butter with the oil and then mix in the herbs.

Let it rest briefly, then roll it up in aluminum foil (for later dosing) and put it back in the refrigerator.

Depending on use, use pieces of butter to refine dishes. The herb butter can be easily closed again with the aluminum foil.