Chop shallots, garlic and anchovy fillets and sauté in olive oil until anchovies liquefy – get a little cold.
Remove the skin from the lemon and orange, cut into thin strips and blanch in boiling hot water for 1 minute. Chop on it teeny tiny. Lightly rinse and dry culinary herbs and remove all stems. This is exceptionally important for basil and thyme. On it all with a kitchen knife so without any machines – chop small.
Knead all the ingredients together with the butter in a large baking bowl and stir gently, then perhaps season with a tiny bit of salt, juice of a lemon and olive oil. This fine herb butter, painstakingly made by hand, is delicious with the following dishes: : On buttered bread sprinkled with chive blossoms and a tiny bit of sea salt : New potatoes with maties (be sure to provide a pilsner) : Fried or grilled fish fillet : Steak fried in a frying pan with herb butter and tomatoes : Fill small cocktail tomatoes with herb butter Have fun with more delicious herb butter combinations and remember: Only fresh kitchen herbs taste and smell just as fresh. So please do not freeze and prepare only as needed.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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