Two Ways to Make Kräuterbutter

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  Can you tell me where to locate a spice — Kräuterbutter? It is used with butter to spread on French bread.

  Kräuterbutter is not a spice, but a mixture of herbs (Kräuter in German) and butter (Butter in German (the capital B is how you can tell it's German and not English), which can certainly be spread on French (and other nationalities') bread, but which is also often served with fish, meat, vegetables, pasta, or other dishes.

We'll give you two Kräuterbutter recipes — one from a German source and which we have lovingly translated for you, and one from an English source. The German recipe is not the least bit bossy, but assumes you know which herbs you like and gives you more latitude. If, for instance, you are going to serve your Kräuterbutter with fish, it says, choose herbs that go well with fish (dill, coriander, thyme, etc.).

Deutsche Kräuterbutter


Salted butter
Freshly ground black pepper
Lemon juice
Minced herbs according to your preference, such as parsley, chives, dill, borage


Let the butter come to room temperature. Whip it thoroughly, preferably with a hand mixer. Add the pepper, lemon juice, and herbs and mix until thoroughly combined. Press the butter into a mold, cover it with parchment paper or foil, and cool it in the refrigerator until hard.

English Kräuterbutter (herb butter)


1/4 pound butter
2 level tablespoons finely chopped fresh parsley
1/2 rounded teaspoon ground dried tarragon
1/2 rounded teaspoon dried dill
1 rounded teaspoon finely minced fresh chives
1 rounded teaspoon dried chervil
1 rounded teaspoon minced onion
2 teaspoons lemon juice


Allow butter to come to room temperature. Whip with a fork until light and fluffy in a small steel or glass saucepan (do not use aluminum). Add all ingredients and whip together. Let stand overnight in a cool place. Salt to taste. Whip lightly just before serving.

Related Article:
How to Mold Butter