Herb butter with mustard

Ingredients for 1 servings:

• 250 g butter, room temperature
• ½ bunch chives
• ½ bunch parsley
• dill
• 1 garlic clove(s), can be omitted
• some lemon juice
• 1 tsp mustard, medium hot, preferably Bautzener
• Salt

Instructions

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

with and without garlic

Wash the herbs, shake dry, and chop. Peel the garlic, chop finely, and crush it with the salt. (If you’re not using garlic, just add the salt.) Add it to the butter along with the lemon juice and mustard and mix everything well. This also works well in a blender. Season again, then portion out the butter and refrigerate. Tip: In winter, dried herbs are great for making herb butter, as are frozen herbs. I sprinkle the dried herbs with a little water about 10 minutes before use, just enough so that the herbs are just moist and no longer release any liquid. The flavor is certainly much more intense with fresh herbs, but it’s still a great winter alternative.