My Fresh Garden Herb Butter

1) The butter must be soft, either warm it up or take it out of the fridge for a moment 2) Salt if necessary 3) I usually don't use garlic, as the wonderful taste of the fresh herbs gives the butter the kick.

1) Remove the wood from the rosemary and thyme, chop them with parsley and chives 2) Add to the butter and mix well. 3) Either place on kitchen foil and form into a roll or leave in the mug. 4) Put the herb butter back in the refrigerator.

1) In a mortar, crush the rosemary and thyme with a little oil so that the essential oils of the herbs are absorbed directly by the olive oil. Remove the wood, let the oil steep briefly (if necessary, press garlic into the oil to taste) 2) Chop the parsley and chives 3) Mix olive oil, remnants of rosemary and thyme and the chopped herbs into the butter 4) Form, refrigerate again

If I only use the butter for "brushing" I leave it in the cup. If I want to serve it appetizingly, it is advisable to form the still soft butter into a roll in kitchen foil, alternatively you can use kitchen molds and the piping bag