Make herb butter yourself - three quick herb butter recipes that you will love

Herb butter is an absolute all-rounder and definitely belongs on the table for a successful barbecue evening. Whether spread on a baguette, steak or corn on the cob, the fine butter melts heavenly and refines many a grilled item. With our three different herb butter recipes, you can quickly conjure up some delicious BBQ companions.

After our tips for successful production, three quick & delicious herb butter recipes await you:

• Classic herb butter

• Mediterranean tomato (herb) butter

• Vegan herb butter with margarine

Tips & tricks for a successful herb butter

Even if it is not difficult to make barbecue butter yourself, there are a few things you should pay attention to when making it:

Herb butter with frozen herbs?

Yes, you can of course use frozen herbs, but make sure that the herbs drain well after thawing (they may need to be spun or dabbed). Otherwise, the grilled butter will quickly become watered down.

Which herbs go into the herb butter?

The answer is very simple: any you like, but they have to be fresh! For example: chives, marjoram, parsley, garlic, basil, mint, dill, tarragon, chervil, etc. Even if the preparation is faster with a herb butter spice mixture or dried herbs from the spice shaker, your barbecue butter will lose some of its taste. That's why we recommend fresh herbs for a full aroma.

Fancy some unusual herb butter?

In addition to the many recipes that make the grilled butter taste special (insider tip: lime juice), herb butter can also simply be beautifully presented, because after all, it is a feast for the eyes! Why not just throw in some buds? Nasturtiums, daisies, cornflowers, lavender, dandelion or violets are particularly suitable for this. Don't forget to wash the delicate flowers in vinegar water beforehand and fold them in with a fork or spoon at the very end.

Rolling technique & portioning of the herb butter

Since the butter will be at room temperature after processing, it is particularly easy to form a roll with cling film or baking paper and store in portions in the fridge or freezer. To shape the herb butter into beautiful herb flowers, the room temperature herb butter can be portioned using a piping bag (alternatively a bag with the corner cut off).

Herb butter with wild garlic instead of garlic

You love the taste of garlic, but you want to do without the aftertaste and the universally dreaded garlic smell? Then simply use plenty of wild garlic. This tasty weed grows happily in shady deciduous forests and can be harvested from March to early June. Of course you can also use the dried or frozen version.

How long does homemade herb butter keep?

In general, homemade herb butter will keep in the refrigerator for up to two weeks and in the freezer for up to a year.

For the production of herb butter you need the following little helpers: cling film or baking paper, a food processor/hand mixer or alternatively a whisk, sharp knife and chopping board and a ceramic grater or similar.

The recipe: classic herb butter

Ingredients for 250g

• 1 package of butter, room temperature

• 1 bunch of chives

• 1 bunch of parsley

• 2 sprigs of basil

• 1 small clove of garlic

• 1 pinch sea salt & pepper

1. Peel the garlic and mash it on a grater or press it through a press. Chop the chives, parsley and basil very finely.

2. Now cream the butter at room temperature with a hand mixer/food processor/wire whisk for 5 minutes.

3. Add the garlic puree, chopped herbs, salt & pepper to the butter and mix again until all the ingredients are evenly distributed in the butter.

4. Portion the grilled butter using cling film/parchment paper or small mason jars and place in the fridge for at least 30 minutes to harden.

The recipe: Mediterranean tomato (herb) butter

Ingredients for 250g

• 1 package of butter, room temperature

• 50g dried tomatoes, alternatively 50g tomato paste

• 1 bunch of chives

• 1 bunch of parsley

• 2 sprigs of basil

• 1 clove of garlic

• 1 pinch sea salt & pepper

• ½ tsp paprika powder, sweet

1. Peel the garlic and mash it on a grater or put it through a press. Finely chop the chives, parsley, basil and sun-dried tomatoes.

2. Now cream the butter at room temperature with a hand mixer/food processor/wire whisk for 5 minutes.

3. Add the garlic puree, chopped herbs, paprika powder, chopped tomatoes (or tomato paste) and salt & pepper to the butter and mix again until all the ingredients are evenly distributed in the butter.

4. Portion the red herb butter using cling film/parchment paper or small mason jars and place in the fridge for at least 30 minutes to harden.

The recipe: Vegan herb butter with margarine

Ingredients for 250g

• 250g vegetable margarine, room temperature

• 2 tbsp canola oil

• ½ bunch of chives

• ½ bunch parsley

• 1 sprig of rosemary

• 1 sprig of oregano

• 1 clove of garlic

• 1 pinch sea salt & pepper

1. Peel the garlic and grind it into must on a grater or pass it through a press. Chop the chives, parsley, rosemary and oregano very finely.

2. Now mix the room temperature margarine with the rapeseed oil, salt & pepper with a whisk and fold in the herbs and garlic until all the ingredients are evenly distributed.

3. Portion the vegan grill butter using cling film/parchment paper or small mason jars and place in the fridge until ready to use.