Smoked Herb Butter

Name: Rauchbutter Kräuter
Total time: 2 h
Ingredients: 1000 g Ungesalzene Butter; 10 g Frischer Thymian, gehackt; 8 g Frischer Rosmarin, gehackt; 10 g Schnittlauch, fein geschnitten; 5 g Knoblauch, fein gehackt; 12 g Meersalz; 3 g Schwarzer Pfeffer, gemahlen

OtherOtherCold SmokingEasy2-3 hrsN/A15-20 °CBeech + Apple

Aromatic smoked butter with fresh herbs that gains a deep, savory flavor through cold smoking. The butter is smoked at low temperature to preserve the herb aromas. Perfect as a finishing touch for steaks, vegetables, or fresh bread.

Ingredients(for 1 kg)

Unsalted Butter1000 g

Fresh Thyme, chopped10 g

Fresh Rosemary, chopped8 g

Chives, finely sliced10 g

Garlic, finely minced5 g

Sea Salt12 g

Black Pepper, ground3 g

Instructions

Preparation

20 minutes

Bring butter to room temperature. Finely chop all herbs and mix evenly into the soft butter along with salt and pepper.

Shaping and Chilling

1 hour

Shape the herb butter into an even log on plastic wrap and let it firm up in the freezer for at least one hour.

Cold Smoking

2-3 hours

Place the firm butter log without wrap on a wire rack and cold smoke at a maximum of 20 °C for 2-3 hours. Monitor the smoking temperature regularly.

Resting and Storage

12 hours

After smoking, rewrap the butter in plastic wrap and rest in the refrigerator for at least 12 hours to allow the smoke flavors to settle.

Pro Tip

Lightly freeze the butter before smoking so it holds its shape and does not melt.

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