Burro alle erbe
Homemade herb butter with the Dutch Van Beekum Kruidenboter blend
Introduction
Herb butter is one of the small classics of the bistro kitchen: soft butter, a good herb blend and a little patience. It takes five minutes to make, but it needs a night in the fridge, so that the dried herbs can release their aroma into the butter.
Ingredients
Makes 104.3 g of herb butter (about 3.7 oz)
- 100 g unsalted butter (about 3.5 oz)
- 4.3 g Kruidenboter Melange, Van Beekum (about 0.15 oz)
Method
1. Soften the butter
Take the butter out of the fridge and let it come to room temperature, about 20 °C (68 °F). It should be soft and creamy, but it must not melt.
2. Add the herbs
Put the soft butter in a mixing bowl and add 4.3 g of Kruidenboter Melange.
3. Mix
Mix with an electric mixer on low speed until the herbs are evenly spread through the butter and you have a smooth, creamy mass.
4. Rest
Spoon the herb butter into a clean container with a lid. Leave it in the fridge for 12 to 24 hours, so that the dried herbs can release their aroma into the butter.
Storage
Keep the herb butter in a tightly closed container in the fridge and use it preferably within one week. You can also freeze it in small portions.
How to use it
This herb butter goes very well with grilled meat, fried potatoes, warm vegetables, fish dishes and fresh bread.
Author’s note
This recipe is based on my own preparation, with 4.3 g of Kruidenboter Melange for 100 g of butter. Van Beekum usually recommends 4 g of blend per 100 g of butter.
Do not add any extra salt: the herb blend already contains 27.9% salt, so the finished butter is already lightly salted.
Product used: Kruidenboter Melange, Van Beekum Specerijen, the Netherlands.
Allergens
Contains milk.
Also check the label of the herb blend for other allergens.
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