Umami Butter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft
- 10 g herbs, fresh (basil, parsley, chives)
- 2 cloves garlic
- 20 g parmesan, fresh, rated
- 1 lemon (s), untreated
- 10 g anchovies, in oil
- 10 g tomato (s), dried, pickled in oil
- 10 g olives (Kalamata)
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- Pepper, black, freshly ground, or chilli flakes, ground
Print Recipe
Pin Recipe Instructions
- Finely chop the herbs, peel and finely chop the garlic, grate the parmesan and tear off the lemon peel with a zest zipper. Finely chop the anchovies, sun-dried tomatoes and olives.
- Now stir everything into the softened butter with a mixer / hand mixer, add the tomato paste, the olive oil and the pepper or the chilli flakes and stir well.
- Pour into a bowl and refrigerate or use directly.
- Can be kept in the refrigerator for up to two weeks.
- Umami is another sense of taste that cannot be clearly classified as sweet, sour, salty or bitter. It is described as hearty, meaty, savory or delicious.
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