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Fresh butter with herbs

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Ingredients for 1 servings:

  • 600 ml whipped cream
  • 1 bag of vanilla sugar
  • n. B. herbs, e.g. chives, basil, etc.

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Not herb butter, but butter with the kick of fresh herbs

The cream should be at room temperature. Beat the cream with the vanilla sugar with a mixer until butter forms. Empty the butter into a bowl. The remaining liquid isn’t needed, but can be used for something else. Mix the finely chopped herbs (I recommend chives) into the butter with a fork until the liquid stops running from the butter mixture. The fresh butter is now spreadable and ready to serve. 600 ml of cream yields about 180-200 g of butter. Tip: For Halloween, a few drops of food coloring (green, blue, or red) added to the cream can’t hurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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