#SundaySupper 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 also shared Eiskaffee (German Coffee with Ice Cream) for #SundaySupper a couple of weeks ago.
Kräuterbutter was always a favorite staple of mine when visiting family in Germany. Softened butter is mixed with a combination of fresh herbs and other seasonings. It can be served immediately or refrigerated in a tube shape for easy future use. It was often offered with a variety of spreads during breakfast at restaurants or while staying in hotels. . While I was pregnant with Claire, I found a Swiss Bakery nearby and went through so many tubes of Kräuterbutter to accompany their freshly baked bread. It definitely helped get me through the first trimester when I couldn’t keep much else down and had no energy to cook.
This recipe is pretty much just a basic guideline using the herbs I needed to clear out of the garden before winter. Feel free to use your favorites or what you have on hand. I used a combination of parsley, basil, and chives (actually garlic chives for this batch). Thyme, dill, tarragon, oregano, chervil, and other light herbs would also work. Add some cayenne pepper or paprika for a bit of heat. Lemon zest is also a common addition.
Store the butter in the refrigerator- either in a bowl or form the butter into a tube by spreading it into a rectangle over a piece of plastic wrap, covering, and twisting/pressing the ends to seal the rectangle into a tube shape.
Check out what everyone else made for the event:
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
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Kräuterbutter (German Herb Butter)
Adapted from Foto e Fornelli
8 ounces (225 grams) unsalted butter, room temperature
1 garlic clove, minced
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh basil
1/2 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
In a large bowl, mix together the butter, garlic, parsley, chives, basil, mustard, Worcestershire sauce, and salt and pepper to taste using a spatula or spoon until evenly combined. Form into a tube wrapped in plastic wrap or store in a covered bowl in the refrigerator until about 30 minutes before ready to serve.