German Style Herb Butter (Kraeuterbutter) infuses the flavor of savory herbs into soft butter that dresses up breads, vegetables, fish and more.

German Style Herb Butter (Kraeuterbutter)

By Sue Lau | Palatable Pastime

German Style Herb Butter (Kraeuterbutter) is my recipe of the day. This gorgeous compound butter is easily whipped up with dried herbs found in your pantry.

This particular type of herb butter I first became familiar with when  we moved up to Dayton from Florida and enjoyed eating at a restaurant called the Black Forest (in the no man’s land between Dayton and Cincinnati). Eventually the owners retired and closed.

Bill loved the German food but to be honest, I most adored the bowl of herb butter brought out with freshly baked breads. I have a thing for freshly baked bread- just can’t resist. You know?

Not  just on bread though. This butter also makes an excellent schmear for young tender summer corn on the cob. Gee, I hope we get lots of it this year.

And you simply can’t beat adding this to freshly steamed or stir-fried vegetables or on top  of a dish of grilled fish. Next week it is going to be warming up and I am planning to get some fish on the  grill!

But this week, I enjoyed the butter on  some rye bread and sourdough bread. We’ve been having some glazed knockwurst and it seemed fitting. And again today, I had pulled some stew out of the freezer for a leftovers meal, and the buttered bread really dressed it up soaking up the gravy.

German Style Herb Butter (Kraeuterbutter)

This butter freezes well if you want to make some ahead. You can either do it in molds, pipe it into rosettes, or simply wrap it in roll form in  some wax paper twisting off the ends. It keeps for about three months, frozen.

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German Style Herb Butter (Kraeuterbutter)

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