Snow-Whipped Herb Butter

In short

Hot butter meets ice-cold snow. By whipping the melted butter while it cools quickly, you get an airy, creamy BBQ herb butter. Pink curry adds spice, fresh herbs keep it green and sharp.

Ingredients

• 250 g butter
• 1 tsp pink curry or mild curry blend
• small handful parsley
• small handful chives
• small handful chervil or dill
• 1 small garlic clove
• 1 tsp lemon zest
• coarse salt
• black pepper

Setup

• small pan or pot for melting butter
• metal bowl
• whisk
• clean snow bed or a large bowl of ice water
• knife and board for herbs

Method

1. Melt the butter slowly without browning it too much.
2. Stir in the pink curry and let it infuse briefly.
3. Chop herbs finely, then grate or mince the garlic.
4. Add herbs, garlic and lemon zest to a metal bowl.
5. Pour in the warm spiced butter.
6. Place the bowl in clean snow and whisk hard.
7. Keep whisking until the butter turns lighter, creamier and visibly airy.
8. Season with salt and pepper.
9. Serve soft or chill briefly until spreadable.

Philipp's tip

The butter may be warm but not boiling hot. If it hits the herbs too hot, they lose color and freshness. Keep whisking in the snow so the edges do not harden while the center is still liquid.

Goes with

• hot steak from the fire plate
• fresh bread or burger buns
• ember potatoes and mashed potatoes
• vegetables from the plancha or grill grate