Ingredients:
250 g butter
Chives
Parsley
Dill
Tarragon
Chervil
Basil
1 teaspoon lemon juice
2 cloves of garlic
Pepper
Salt
Pot
Bowl
Hand mixer
Garlic press
Kitchen roll
Can where the butter can be put in afterwards
Preparation:
Peel the garlic cloves and blanch them in boiling water and peel them. Beat the soft butter in a bowl with a hand mixer until fluffy. Then press the blanched garlic cloves through a garlic press and add them to the butter. Add a pinch of salt and 1 teaspoon of lemon juice and mix well with the butter.
Wash the herbs and pat dry with a kitchen paper towel. Finely chop all herbs and mix into the butter. Finally, season again with salt and pepper and pour into a can. Done.
Keep the garlic butter cool. It can be stored in the refrigerator for up to 2 weeks.