John Myers
Ingredients for 1 servings:
- 2 packs of butter
- 1 bunch chives, fresh
- 1 bunch parsley, fresh
- ½ tsp thyme, shredded
- 1 tsp, heaped rosemary, ground
- 1 tbsp, leveled Fondor
- 2 tbsp, heaped mustard, medium hot
- 3 tbsp Worcestershire sauce
- 4 tbsp brandy
- 2 tsp lemon juice concentrate
- 2 tsp, heaped sea salt, fine
- ½ tsp, levelled pepper, white or black
- 1 tsp paprika powder, hot
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
simple and very tasty, without garlic, easy to freeze in portions
Wash and drain fresh herbs, then finely chop. Place room-temperature butter in a deep bowl with all the ingredients except the Worcestershire sauce. Beat with a hand mixer at medium speed until creamy. Add the Worcestershire sauce last. Adjust the salt level, but it should still be strong. This is a flavorful herb butter for fresh bread or grilling. It can be kept in the refrigerator for at least a week or frozen in portions. Thaw for two hours or refrigerate for half a day.
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