My two favorite spice butter - Tarragon and Lemon / Parsley and Paprika

With good spice butter in the freezer, it's a short way to good dinners!


large packages

Tarragon butter

  • 500 gram dairy butter
  • 1 plante tarragon
  • 2 cloves garlic
  • 1 pcs lemon (peel only)
  • 1 tsp maldonsalt
  • 1 tsp white pepper

Parsley and paprika

  • 500 gram dairy butter
  • 1 handful finely chopped parsley
  • 3 tsp smoked peppers
  • 1 tsp cayennepepper
  • 1 tsp maldonsalt
  • 1 tsp black pepper
  • 1 tsp celery salt
  • 1 tsp chili flake

A delicious grilled steak with a good lump of spice butter that melts down and spreads good flavors or a baked potato that attracts the good flavors. Making your own spice butter is very easy and you store them in the freezer. Then you can easily cut off what you need for dinner and the rest stays well in the freezer. Tarragon is the herb that gives the good taste to Bearnaise sauce and goes well with spice butter. Check out these two great recipes.

Step 1

Rule number 1: Use good butter. Margarine or light products are not allowed here. Use good quality real butter. I leave the butter on the kitchen bench for a few hours before I make spice butter, it makes the job much easier.

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Step 2

Mix all the ingredients together and stir well with a fork until the spices and herbs are evenly distributed throughout the butter. Taste and adjust the amount of salt, chili, pepper, etc. until you get a perfect spice butter for you. These recipes are a very good starting point, but feel free to adjust the amount to add your own touch to the taste.

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Step 3

Place a baking paper on the kitchen bench and spread the soft butter in the middle. Roll up and shape the paper into a cylinder. Tie the ends of the paper together with some food twine and place in the fridge. You can shape it more easily when the butter has cooled.

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Step 4

Store in a refrigerator or freezer. Spice butter is very good and gives a very good taste! Good luck.

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