Herb butter
Herbal butter is a classic French preparation made from butter and herbs . Three variants are particularly well known:
- Herb butter ( Beurre ravigote ) is a mixture of butter and numerous fresh herbs such as chives , parsley , chervil , tarragon , beaverelle , thyme and watercress , which have been very finely chopped together with a shallot , as well as salt , pepper and paprika powder . It is passed through a sieve and served cold, especially with roasted and grilled meat.
- Housekeeper butter ( Beurre maître d'hôtel ) is a mixture of butter, finely chopped parsley (or a herbal mixture consisting mainly of parsley), salt, pepper and lemon juice .
- Snail butter ( Beurre d'escargot ) contains more shallots , garlic and lemon juice in addition to the simple herb butter . It is not passed through a sieve and is therefore coarser in consistency. It is a typical component of the court "Snails on Burgundian style" ( escargots à la bourguignonne , in which pre-cooked) snails are baked in housing with screw butter.
Herbal butter is also available as a commercial product. In addition to butter, it usually contains parsley , chives , onions , garlic , salt , citric acid and flavorings .