Herb butter

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 419 kcal
, Fat: 44 g
, Carbohydrate: 4 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


5 dl full cream


1 tbsp flat-leaf parsley, finely chopped
1 tbsp chives, finely chopped
¾ tsp salt
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How it's done

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Using the whisk on a hand mixer, whisk the cream until the milk fat forms butter grains and separates from the buttermilk. Pass the mixture through a sieve and retain the liquid (buttermilk). Rinse the butter in a sieve under very cold running water until the water runs clear. Use a cloth to squeeze out any excess liquid from the butter, chill for approx. 15 mins.


Mix the herbs with the butter, season with salt. Transfer the herb butter to little ramekins or wrap in cling film.

Good to know
Tip: The buttermilk can be sweetened with fruit juice or jam, or enjoyed as it is.

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