Process for the preparation of spiced butter (herb butter), in particular for meats

摘要

10 to 14 g of shallots, 12 to 17 g of garlic, 4 to 6 g of chives, 7 to 9 g of salt, 4 to 6 g of white pepper, and 15 to 20 g of a spice mixture composed of ginger, white pepper, nutmeg, mace, thyme, cinnamon and marjoram, and 1 to 3 g of curry powder and 1 to 3 g of paprika, all of these spices being in dry form, and lemon juice and Worcester sauce are admixed to 1 kilogram of butter. Such a herb butter is mainly intended for domestic use, has an improved flavour compared with conventional, similar condiments which are essentially composed of margarine, and allows more pure butter to be used.