Herb butter

In the Viking Age milk was only available in summer, when the cows had calved. From the milk they made butter, cheese and buttermilk, so that dairy products were available in the storehouse well into winter.

Herb butter

You can easily make a herb butter that is wonderful with chicken, steak, bread or root vegetables. Use herbs that are in season or those you like best. It could be garlic, ramsons, dill, savory, thyme, marjoram, spring onion tops or cress. In the modern kitchen you might also choose rosemary, parsley, oregano, basil, chives, tarragon, lemon zest, pepper, chilli and so on. Super easy, super quick.

Procedure

Chop the garlic and crush it with the salt, using a knife or a mortar. Mix the garlic, salt and finely chopped herbs into the butter. For instance, you could use thyme, ramsons or savory.

Ingredients

4 persons
  • 100 g soft butter
  • 0.5 tsp salt
  • 1 glove garlic, crushed
  • 2-3 tbsp herbs, finely chopped

Cook's notes

In the modern kitchen you can chill your herb butter (keeps for about a week) or even freeze it for later use. Roll the butter in a piece of baking paper or store it in a container.