Basil butter with wood sorrel
Today, we’re using wood sorrel to make a spicy herb butter.
Content
Ingredients
For 15 persons | 3 rolls of 200 g
600
g
butter
30
g
wood sorrel leaves
30
g
basil leaves
1
pinch
of dried lavender flowers
3
garlic cloves
1
tbsp
mustard
1
tbsp
curry
1
tbsp
cayenne pepper
2
tbsp
salt or seasoning mix
1
x
freshly ground pepper
Preparation
01
Cut the butter into cubes and place in a deep bowl.
02
Finely chop wood sorrel and basil leaves.
03
Cut the garlic cloves into small cubes and add to the butter cubes in the bowl with the chopped herbs.
04
Grind the dried lavender flowers in your hands and place them in the bowl with the remaining ingredients.
05
Mix the herb butter with an electric whisk for 5 minutes until it is creamy and light.
06
Pour the mixture into a piping bag, cut a hole in the end and pipe rolls of 4 cm diameter onto a piece of baking paper. Roll up tightly and tie the ends with a piece of string.
07
Chill the herb butter or freeze to keep for later.
Recipe video
About the authors
Mirko Buri has been creating recipes for the EGK’s herb newsletter since 2022. The former Gault-Millau chef is the founder of FOODOO, a company that processes rejected vegetables which cannot be sold profitably on the wholesale market. Among other things, this food-waste pioneer has published the cookbook *Restenlos glücklich* (Happy Without Leftovers).
Until March 2020, he also ran *Mein Küchenchef*, Switzerland’s first anti-food-waste restaurant.
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Wood sorrel
Common wood sorrel, cuckoo’s meat, weathercock, hare’s sorrel, sureli, sour gugger, Lord’s soup, gugger bread – wood sorrels (oxalidaceae)
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