Description

I love collecting the first fresh wild herbs in spring and using them to conjure up this aromatic wild herb butter. It is so versatile! Whether on fresh bread, with grilled food or simply as a topping for fish and meat - the butter gives every dish a special touch. Preparation with the Thermomix® is super easy and quick. You can also freeze the butter wonderfully and enjoy it all year round. An absolute must for all herb lovers!

Ingredients (7 ingredients)

500 g Butter, room temperature

2 Stck. Wild garlic, fresh

1 Handvoll Nettles, young

0.5 Handvoll Dandelion, young

0.5 Handvoll Chervil, young meadow chervil

0.5 Handvoll Ground elder, fresh

2 Prisen Salt

Preparation (4 steps)

Prepare wild herbs

Wash the wild garlic leaves, nettle leaves, dandelion leaves, chervil, and ground elder thoroughly and shake dry. Then roughly chop the herbs.

Chop wild herbs

Thermomix® Setting

5 sec/Speed 7

Put the chopped wild herbs in the mixing bowl and chop for 5 sec./speed 7. If necessary, push down from the edge with the spatula and repeat the process.

Mix butter and herbs

Thermomix® Setting

20 sec/Speed 3

Put the room temperature butter in pieces, the chopped wild herbs and the salt in the mixing bowl. Stir for 20 sec./speed 3 until everything is well mixed. Help with the spatula if necessary.

Shape and cool butter

Fill the finished wild herb butter into molds or put it in a piping bag and shape it. Alternatively, put the butter on cling film and form into a roll. Let the butter become firm in the refrigerator for at least 1 hour or freeze in the freezer.

Finished cooking? Great! 🎉

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About this recipe

For me, wild herb butter is more than just a recipe; it is a tribute to spring and the unbridled power of nature. Even as a child, I spent hours with my grandma in meadows to collect the first tender herbs. She taught me to recognize and appreciate the different aromas. These memories are inextricably linked to the taste of this butter. The list of ingredients may seem short, but each individual component plays a crucial role. The base is butter, preferably a high-quality, room-temperature butter with a fat content of at least 82%. It ensures the creaminess and full flavor. The wild garlic contributes a distinct garlic note, which is milder and fresher than that of conventional garlic. Nettles, harvested young, give the butter a slightly earthy note and are rich in vitamins and minerals. Dandelion, often mistaken for a weed, brings with it a fine bitterness that wonderfully balances the aroma. Chervil, also called meadow chervil, with its anise-like taste, is reminiscent of fennel and rounds off the herb profile. The ground elder, with its slightly sour taste, provides a pleasant freshness. A pinch of salt enhances the aromas and preserves the butter. When preparing in the Thermomix®, it is important not to chop the herbs for too long, as they can otherwise become bitter. Rather short and several times until the desired consistency is achieved. The room-temperature butter should be really soft, but not melted. This is the best way to mix it with the herbs. If the butter is still too firm after stirring, you can repeat the process briefly, but be careful, it must not get warm. The recipe is already suitable for a vegetarian variant. A vegan version can be prepared with vegetable butter or margarine, although the taste may vary slightly. If you like, you can also refine the butter with a little lemon juice, grated lemon zest, a pinch of chilli or smoked paprika powder. Dried herbs such as thyme or rosemary also go well with it, but should be used sparingly. The wild herb butter is incredibly versatile. It tastes great on fresh bread, with grilled food, with fish and meat or as a topping for potatoes and vegetables. It is also ideal as a base for herb sauces. Serve it with a juicy steak, a grilled salmon fillet or simply with a crispy baguette. A fresh salad or grilled vegetables go perfectly with it. The finished wild herb butter will keep in the refrigerator for about a week. For freezing, it is recommended to pack it in small portions, for example in ice cube trays or small freezer bags. This way you can remove it in portions as needed and still have a piece of spring on your plate in winter. The butter can also be prepared well in advance. The herbs can be collected and washed the day before. The butter should be taken out of the refrigerator in good time so that it reaches room temperature.

Wild Herb Butter

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Description

Ingredients (7 ingredients)

Preparation (4 steps)

Prepare wild herbs

Chop wild herbs

Mix butter and herbs

Shape and cool butter

Finished cooking? Great! 🎉

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About this recipe

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