Summary

Ingredients

• 650 g butter
• 150 g onion (s), finely chopped
• 50 ml white wine
• 2 tablespoon Worcestershire sauce
• 2 tablespoon cognac
• 4 tablespoon parsley, chopped
• 1 tablespoon oil, (peanut oil)
• 1 tablespoon salt
• 1 tablespoon Madeira
• 1 tablespoon chives, cut
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1 teaspoon paprika powder, noble sweet
• 1 ½ teaspoon curry powder
• 1 teaspoon pepper, white, ground
• 2 egg yolks
• 1 egg (s)
• 1 clove (s) garlic, finely chopped
• 0.5 teaspoon ½ rosemary, ground

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Instructions

1. Basically cut / chop onions, garlic and the spices as small as possible, as they can then be found in the butter.
2. Cut the butter into small pieces and let it soften at room temperature. Then whip in a large bowl until frothy.
3. Heat peanut oil in a saucepan and sauté the garlic + onions until colorless. Then let it get cold again.
4. Bring the white wine, marjoram, thyme and rosemary to the boil in another pot. Then everything cool down again.
5. Add the contents of the two pots to the butter, as well as everything (NOT egg yolks, egg and parsley + chives) to the butter and stir thoroughly.
6. Now add the parsley, chives, egg and egg yolks and stir slowly and let thicken.
7. The whole thing can be broken up into small pieces and frozen.