Creamy Vegan Herb Butter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g mararine, vean
- 1 packet herbs, frozen, e.g. 8 herbs or 6 herbs, 50 g
- 1 teaspoon salt
- 2 tablespoon olive oil
- 2 cloves garlic
- pepper
Print Recipe
Pin Recipe Instructions
- Put the frozen herbs with the oil in a bowl and let them thaw a little. Meanwhile, chop the garlic cloves and mash them on top of the salt with a knife.
- Add the garlic and salt mixture to the herbs and oil and mix with the room temperature margarine until everything is well mixed and the butter is creamy. Add a little pepper to taste.
- Also suitable for freezing and tastes good even to non-vegans. I always do double the amount. I then freeze that in four parts of 160 grams each, i.e. about 4 servings.
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