Make a great herb butter to serve with for instance chicken, steak, fish, bread or root vegetables. It's easy and you can use the herbs you like. Like garlic, wild garlic, dill, savory, thyme, marjoram, onion tops or cress. In the modern day kitchen you can even reach out for rosemary, parsley, oregano, basil, chives, tarragon, lemon zest, pepper, chili etc.
100 g soft butter - we use a slightly salted butter
½ tsp salt
1 garlic clove
2-3 tbsp herbs - we use thyme and savory
Chop the garlic and crush it with the salt. You can use either a knife or a mortar for the job. Mix garlic, salt and finely chopped herbs with the butter.
Tip: In the modern day kitchen you can keep your herb butter in the fridge (about 7 days) or even freeze it to use it later. Roll it in baking paper (wax paper) or stor it in a container.