- 250 g Oldenburger Butter unsalted
- 8 g black peppercorns
- 4 g coriander seeds
- 15 g fresh ginger
- 30 g fresh coriander
- 2.5 g sea salt
01. Herb butter is best prepared at room temperature. Herbs and spices blend in well and salt grains are perfectly solved. The butter will get nice and fluffy as you whisk in some air. When thoroughly mixed fill the butter in a box or in small portions and refrigerate.
02. Always cover or wrap butter as it tends to quickly acquire flavours of its surroundings. At fridge temperatures, butter can be shaped, cut in slices or even carved into sculptures for serving.