A recipe for Kräuterbutter (German Herb Butter)! Softened butter is flavored with a variety of herbs to create the perfect accompaniment for fresh bread.
Sunday Supper
Sunday Supper is celebrating Oktoberfest today! This week’s event is hosted by Cricket of Cricket’s Confections and I am joining with a recipe for Kräuterbutter, German Herb Butter.
This is actually my second event in a row featuring a German recipe. I shared Eiskaffee (German Coffee with Ice Cream) for Sunday Supper a couple of weeks ago.
Kräuterbutter (German Herb Butter)
Kräuterbutter was always a favorite staple of mine when visiting family in Germany. It was often offered with a variety of spreads during breakfast at restaurants and while staying in hotels.
I usually pick up a tube (or two) when stopping by our local German and Swiss markets, but it is so easy to make this compound butter at home!
Simply blend the butter with a mixture of fresh green herbs, lemon juice, and other seasonings. That’s it, no cooking or any other steps required.
After folding everything together, the herb butter can be served immediately or refrigerated in a tube shape for easy slicing for future use.
Kräuterbutter Serving Ideas
Bring the chilled Kräuterbutter to room temperature for about 10 minutes before serving. Some recipes mix in a large splash or two of olive oil to keep the butter more spreadable.
I love pairing the herb butter with Pretzel Bread, Silserli (Swiss Pretzel Rolls), and Brötchen.
It would also be delicious in sandwiches and alongside steak, chicken, pasta, fish, and roasted vegetables.
A Few Tips
Use a good quality butter if possible. I went with an European cultured butter with 82% butterfat. If using salted butter, omit the salt, then taste and add a little more if desired.
Bring the butter completely to room temperature before blending with the rest of the ingredients.
Mix everything together completely before refrigerating. Make sure all of the lemon juice has been absorbed.
Toss in an extra garlic clove or two if you want a stronger garlic flavor.
This Kräuterbutter is the perfect way to use up the last of the herbs from your summer garden! I went with my favorite combination of parsley, chives, and basil, but you can make it with other herbs such as thyme, rosemary, oregano, or dill.
Chop the herbs as finely as possible. Press the garlic or finely grate. This will help the ingredients blend more easily with the butter.
Want a little heat? Mix in a pinch of red pepper flakes or hot paprika.
Store the butter in the refrigerator, either in an airtight container or wrapped in a tube for up to a week. It can also be frozen for up to 6 months.
To form the butter into a tube, spread it into a rectangle over a piece of plastic wrap, carefully roll into a cylinder, then twist and press the ends to seal.
Check out what everyone else made for Sunday Supper:
Appetizers
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Kitchen
- Homemade Pretzels with Kids by Hardly A Goddess
- Warsteiner Fondue by A Day in the Life on the Farm
Breakfast
- German Apple Pancake by The Chef Next Door
- Peach Fritters by Pies and Plots
Condiments
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Pickled Red Onions by What Smells So Good?
- Spicy Beer Mustard by Food Lust People Love
Dessert
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish
- Beer Mac and Cheese by Moore or Less Cooking
- Bierocks by Mindy’s Cooking Obsession
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
This recipe was originally posted in October 2016 and updated in September 2023.
Kräuterbutter (German Herb Butter) Recipe
Adapted from Foto e Fornelli
Kräuterbutter (German Herb Butter)
Ingredients
- 8 ounces (227 grams) unsalted butter softened at room temperature
- 1/3 cup (12 grams) finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh basil
- 1 garlic clove peeled and pressed or grated
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/4-1/2 teaspoon salt
- Pinch freshly ground black pepper
Instructions
- Place the butter, parsley, chives, basil, garlic, lemon juice, Worcestershire sauce, salt, and pepper in a large bowl.
- Use a spatula to fold together the ingredients until evenly combined.
- Serve immediately or transfer to a large piece of plastic wrap to store in the refrigerator in a tube shape.
- To form the butter into a tube, spread it into a rectangle over a piece of plastic wrap, carefully roll into a cylinder, then twist and press the ends to seal.
- Bring to room temperature for about 10 minutes before serving.
Hezzi-D
Yum! I’ve never heard of this before but it sounds delicious for bread or to put on potatoes!
Constance Smith
Love this! I can imagine all of the ways I would use it 🙂
Liz
A simple way to make bread and butter more memorable and delicious! Perfect for entertaining!!!
Mindy
This butter sounds so good. What a great way to add more flavor to bread or potatoes!
Peggy
Had this butter while in Germany served on steak but calls for chervil Absolutely Fantastic.
sunithi
That looks very appetizing !! I love herbed butters and this is on my list to make now !!
Wendy Klik
Compound butters are always great to have in the fridge. It adds such flavor and dimension to so many dishes.
Lauren @ Sew You Think You Can Cook
A great way to use up your herbs!
Ali
This herb butter sounds delicious on some fresh baked bread!! Will definitely be making.
Suja md
This looks and sounds fabulous! Love this recipe.
Jess
Just when I thought butter could not get any better!
Andrea
I have been missing out all these years on this fabulous German herb butter. It sounds incredible and I can’t wait to make this and slather it on everything.
Lima Ekram
I am currently going through a bread baking phase – I cant wait to try this on a fresh slice. I love the flavor combinations and aromatics.