Two Types of Spiced Butter for Grilled Meat

10 minutes

For 10 people

INGREDIENTS (10 portions)

500 g Oldenburger Butter, salted
parsley, chopped
chives, chopped
garlic, chopped
500 g Oldenburger Butter, unsalted
curry powder
chili flakes
coarse sea salt

INSTRUCTIONS

Preparation

Knead 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 Butter

For 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 Touch

Before serving, let the butter rolls rest for about 1 hour in the fridge and then cut them into slices.

TIPS FROM CHEF TO CHEF

01. 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.

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