Herb butter is one of the most basic yet delicious compound butters. In Switzerland, it is known as Krāuterbutter, and is a classic accompaniment to grilled meat. We grew up making Krāuterbutter from our grandmother’s recipe. She liked to use any herbs she had on hand, which is what makes the recipe so versatile. Herbs blend well, so get creative. Here is a recipe for the Rosemary Oregano Thyme butter we made for our pork chops last week.
1/2 c. butter
2 tsp. oregano, chopped
2 tsp. rosemary, chopped
2 tsp. thyme, chopped
pinch of salt and pepper
In a small mixing bowl, use a rubber spatula or spoon to combine all ingredients. Mix until herbs are are evenly blended. Store flavored butter in a ramekin or roll into a log using plastic wrap.
We love using fresh, seasonal ingredients when we can. During the summer months, we have herbs growing right outside the kitchen window and they make the best butter. In winter, only rosemary is still alive, so we decided to try making compound butter using a winter pantry staple: dried herbs. After whipping up a batch, we had our result. Though dried herbs are flavorful and easy to come by, fresh herb butter has a brighter flavor, smoother texture and looks more appetizing.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.