Smoked Herb Butter

Name: Kräuterbutter zum Räuchern
Total time: 45 h
Ingredients: 400 g Ungesalzene Butter, zimmerwarm; 20 g Frische Petersilie, fein gehackt; 8 g Frischer Rosmarin, fein gehackt; 8 g Frischer Thymian, fein gehackt; 15 g Knoblauch, fein gepresst; 5 g Zitronenzeste; 6 g Fleur de Sel

Sauce / DipOtherCold SmokingMedium45 minutes plus 2 hours smoking

An aromatic herb butter with fresh herbs and garlic, refined in cold smoke, lending every steak a distinctive flavor.

Ingredients(for 0.5 kg)

Unsalted butter, room temperature400 g

Fresh parsley, finely chopped20 g

Fresh rosemary, finely chopped8 g

Fresh thyme, finely chopped8 g

Garlic, finely pressed15 g

Lemon zest5 g

Fleur de sel6 g

Instructions

Herb preparation

10 Minuten

Wash all fresh herbs, pat dry and chop very finely. Press garlic and grate lemon zest.

Mixing butter

10 Minuten

Beat room-temperature butter in a bowl until creamy, then fold in herbs, garlic, lemon zest and fleur de sel and mix evenly.

Shaping and chilling

35 Minuten

Shape the herb butter into a roll on cling film, wrap tightly and place in the freezer for 30 minutes until firm.

Cold smoking

2 Stunden

Unwrap the firm butter roll and place in a prepared cold smoker at maximum 20°C for 2 hours using beech wood, keeping the butter cool throughout.

Finishing

5 Minuten

Re-roll the smoked herb butter in cling film, store in the refrigerator and consume within 5 days or freeze.

Pro Tip

Beech wood chips or apple wood shavings are best for smoking the butter as they produce a mild, slightly sweet smoke flavor.

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