Two Types of Spiced Butter for Grilled Meat

Name: Two Types of Spiced Butter for Grilled Meat
Total time: 10 min
Ingredients: 50 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; parsley, chopped; chives, chopped; garlic, chopped; 50 g Oldenburger Butter unsalted, 200g; curry powder; chili flakes; coarse sea salt

Source: https://www.oldenburger-professional.com/rcp_recipe/two-types-of-spiced-butter-for-grilled-meat

Total time

10 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
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.

Tips from Chefs to Chefs

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.