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
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.
