Green – red herb butter

Ingredients for 1 servings:

• 250 g butter, soft
• 3 sprigs of parsley
• 1 bowl of cress
• ½ bunch chervil
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 clove(s) garlic
• 1 tbsp paprika powder
• salt and pepper
• Cayenne pepper
• curry

Instructions

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

the grill butter at all

Clean and finely chop all the herbs. Peel and chop the garlic or press it through a press. Mix the softened butter with salt, pepper, cayenne pepper, and curry powder and season to taste. Divide the mixture evenly between two bowls. Add the herbs to one bowl and mix well. Add the paprika to the other bowl and mix well. Spread out a piece of aluminum foil and spread first the green butter mixture and then the red butter mixture on top. Roll the aluminum foil into a log, twist the ends together, and let it cool in the refrigerator for about an hour (it goes faster in the freezer). Tip 1: During barbecue season, I prepare larger batches. I often pipe the mixtures half and half into silicone chocolate molds using a piping bag and then freeze them. This way, I always have a delicious slice of barbecue butter ready when I need it. Tip 2: If you need to do it really quickly, you can also use frozen 8-herb mixes for the green butter (although I recommend tasting it again, as I think it’s usually missing some salt).