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Herbal Butter with Wild Herbs

5 from 5 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

  • 200 g Butter
  • 1 tsp Coarsely ground extra salt
  • 3 stems Young, tender sorrel
  • 1 umbel Garden parsley
  • 3 leaves Young dandelion
  • 4 Daisy
  • 2 Marigold flowers
  • 3 Borage flowers

Instructions
 

  • Mix the softened butter with the salt. Sort the herbs and dab them clean (wash carefully if necessary) and chop finely. (Only the yellow petals of the marigolds) Carefully work the chopped herbs into the butter using a fork. Decorate with the rest of the flowers and place in the fridge until ready to eat.
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Written by John Myers

Professional Chef with 25 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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