PreparationKnead room-temperature Oldenburger salted Butter with freshly chopped herbs and garlic. Place on cling film, form into a roll and put in the freezer for 2 hours.
Making the Curry ButterFor curry butter, knead Oldenburger unsalted Butter with curry powder, chili flakes and sea salt. Likewise, place on cling film, form into a roll and put in the freezer for 2 hours.
The Final TouchBefore serving, let the butter rolls rest for about 1 hour in the fridge and then cut them into slices.
Tips from Chef to Chef
When meat is sauteed with oil and herbs, a piece of butter can be added at the end. The butter acquires the taste of the herbs nicely and adds a beautiful flavour to the meat.