We make herb butter with the Thermomix® ourselves because fresh always tastes better than anything from a shop. Parsley, chives, tarragon and mustard folded into 250 g softened butter: 4 servings in 10 minutes, no additives.
The Thermomix® takes care of the part that is most tedious by hand: finely chopping the garlic and herbs. 3 seconds at speed 8 for the garlic, 5 seconds at speed 7 for the herbs, and everything is evenly chopped. By hand that takes at least 10 minutes with a board and a mezzaluna. You can also vary the herb mix with the season: more wild garlic in spring, more basil in summer.
The Best Herb Butter with the Thermomix®
Ingredients 0 / 8 ✓
- 1 garlic clove
- 1 bunch parsley
- 1 bunch chives
- 2 tsp dried tarragon dried
- 1 tsp salt
- 1 tbsp medium-hot mustard medium-hot
- 1 pinch nutmeg
- 250 g butter softened
Instructions 0 / 4
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1
Chop the garlic.
Peel the garlic, place it in the mixing bowl and chop for 3 sec / speed 8. Push down with the spatula.
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2
Chop the herbs.
Wash the parsley and chives, shake dry and remove any thick stalks. Add to the mixing bowl together with the tarragon, salt, mustard and nutmeg, then chop for 5 sec / speed 6 using the spatula. Push down with the spatula.
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3
Add the butter.
Add the butter in pieces and mix for 10 sec / speed 4.
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4
Chill.
Refrigerate the herb butter until ready to serve.
We love varying the herb quantities. Try whatever your herb garden has to offer! How about adding some chilli or dried tomatoes?
Video
Nutrition per serving
3 sec speed 8, then speed 7: finely chopping the garlic and herbs
First peel 1 garlic clove, place it in the mixing bowl and chop for 3 seconds at speed 8. Push down with the spatula so nothing sticks to the sides.
Then add 1 bunch of parsley and 1 bunch of chives (washed, shaken dry, thick stalks removed) together with 2 tsp dried tarragon, 1 tsp salt, 1 tbsp medium-hot mustard and 1 pinch of nutmeg. Chop for 5 seconds at speed 7.
Finally add 250 g softened butter in pieces and mix for 10 seconds at speed 4. Refrigerate the herb butter until ready to serve.
Soft butter, dry herbs: what really matters
The butter must be soft. Cold butter straight from the fridge will not mix evenly with the herbs. Take it out an hour beforehand, or warm it in the Thermomix® for 15 seconds at 37 °C. Do not let it melt completely, or the herb butter will turn runny instead of spreadable.
The herbs must be dry. Wet parsley and chives water down the butter and shorten its shelf life. After washing, shake them thoroughly dry or spin them in a salad spinner.
Chilli, lemon, Parmesan: 5 variations
Chilli herb butter: Add 1 tsp chilli flakes or one finely chopped fresh chilli to the mixing bowl. Great with grilled meat and corn on the cob.
Lemon herb butter: Add the finely grated zest of one lemon. The citrus note works particularly well with fish and seafood.
Parmesan herb butter: Mix 50 g grated Parmesan in with the butter. It makes the herb butter more savoury and slightly firmer.
Wild garlic butter: In spring, replace the parsley with fresh wild garlic. Our wild garlic butter recipe shows the exact quantities.
Tomato herb butter: Chop in 2 tbsp dried tomatoes (in oil, drained). Tomato butter with the Thermomix® is our favourite for the barbecue.
Baguette, steak, potatoes: what to serve with herb butter
Herb butter tastes best on warm herb butter baguette made with the Thermomix®: score the baguette, spread the herb butter between the cuts and bake for 10 minutes at 180 °C. It also goes well with steak, jacket potatoes, corn on the cob and steamed vegetables.
Make your own butter, ghee and more butter recipes
If you want to make the butter completely from scratch, we have a butter recipe for the Thermomix® here. For Indian cooking we recommend ghee (clarified butter) with the Thermomix®.
2 weeks in the fridge, 3 months in the freezer
Shape the herb butter into a log using cling film and store it in the fridge. It keeps for 2 weeks and you can slice off portions as needed. Freezing works for up to 3 months: wrap the log in foil and store it in the freezer. To thaw, leave it at room temperature for 30 minutes.
Can I use frozen herbs?
Yes, it works. Frozen herbs are wetter than fresh ones, so leave the butter to chill a little longer afterwards so it firms up properly. Fresh herbs taste better, but frozen herbs are a good alternative in winter.
Which butter works best?
Goes well with: Baguette.
German or Irish butter with a high fat content. Lightly salted butter has a more neutral flavour, while cultured butter adds a slightly tangy note. We usually use German-style unsalted butter.
