Let's learn how to make Kräuterbutter. My recipe for Garlic Herb Butter only uses 6 ingredients and will be a hit at your next BBQ.
This herb and butter mix usually saves us lots of grief at family BBQs. While the air is heavy with the aroma of grilled meats, and our bellies grumble with anticipation of the feast ahead, we hold our children at bay by letting them munch on fresh bread with this aromatic, spiced spread.
This recipe was developed through countless trials and errors. I am now finally satisfied with the result, having decided that parsley, chives, and dill are the best herb combination to satisfy our palate. The garlic adds a little sharpness to the mild butter (not too much, just right), and the lemon zest gives it a fresh, citrusy aftertaste.
Germany's Traditional Herb Butter
Kräuterbutter is a simple compound butter made with soft butter, and various herbs. Often garlic and onions etc are used to perfect the flavours. In Germany, it is also known as "Würzbutter" - translates as seasoning butter" as it is used to season steaks and fish recipes.
Ingredients you'll need
For the detailed instructions and exact measurements, please jump to the printable recipe card
Use high-quality European-style butter with 82% fat content - never margarine or spreadable butter. European butter like Kerrygold or Plugrá provides the rich texture and cultured flavor authentic to German kitchens.
For herbs, I use fresh parsley, dill, and chives - the traditional German combination. Frozen herbs work well since you only need small amounts. Add one garlic clove for sharpness, lemon zest for brightness, and salt to enhance all the flavors.
How to make Kräuterbutter - Only 2 simple Steps
Step 1: Prepare and Mix
Let butter come to room temperature (cube it to speed this up), then finely chop your herbs and mince the garlic. Add the lemon zest and combine everything with salt in a bowl, mixing until completely blended.
Step 2: Shape and Chill
Either store in a glass jar or roll the mixture in plastic wrap to form a log. Refrigerate until firm, then let it soften for 10 minutes before serving for perfect spreadability.
Try these alternative Herb Combinations
There's no single "correct" way to make Kräuterbutter - the ingredients are completely up to your personal taste. Here are some popular German variations to inspire your own creations:
- Traditional 7-Herb German Blend (7 Kräuter): The classic mixture of parsley, chives, dill, chervil, tarragon, cress, and thyme - each herb adding its own distinctive flavor to create the ultimate German herb butter.
- Mediterranean-Style German Herb Butter: Rosemary, thyme, basil, parsley, and chives create a more southern European twist on the traditional recipe.
- Frankfurter Grüne Soße Herb Mix: Use leftover herbs from making Frankfurt's famous green sauce - this traditional blend of 7 distinct herbs makes an authentic and flavorful Kräuterbutter. Wild
- German Countryside Herbs: For a truly authentic experience, forage wild herbs like my son learned to do. Try Schafgarbe (yarrow), Gundermann (ground ivy), Brennnessel (stinging nettle), and Sauerampfer (sorrel) for an earthy, traditional flavor that connects you to Germany's foraging heritage.
Delicious Ways to Use Your German-Style Compound Butter
There are countless ways to enjoy this flavorful herb spread! Here are some authentic German serving suggestions:
- Oktoberfest Pretzel Dip: Serve on a platter surrounded by fresh bread slices and warm pretzels. It's perfect alongside other traditional Bavarian dips like Obatzda and Spundekäs for an authentic beer garden experience.
- Homemade German Garlic Bread: Spread the compound butter on bread slices and grill them on the BBQ, or use a whole baguette by slicing it into rounds without cutting all the way through. Tuck slices of herb butter into each cut, then bake until the butter melts and the bread crisps up perfectly.
- Steak Seasoning: Let a pat of this German-style compound butter slowly melt over your freshly grilled beef or pork steak for restaurant-quality flavor.
- Baked Fish Enhancement: Place fish fillets on a baking tray, top with the herb butter, and bake. The butter will melt and infuse the fish with incredible flavor.
- Ofenkartoffel (German Baked Potato): Let the compound butter melt into hot, fluffy baked potatoes for an extra fragrant and delicious side dishes.
FAQ
Yes, you can use dried herbs to make German herb butter, but the flavor will be different - though it will still be delicious. Dried herbs have a more concentrated taste than fresh or frozen herbs, so it's best to reduce the amount used. In this recipe, convert the tablespoons to teaspoons.
This happens when the butter is either too cold (won't mix properly) or too warm (becomes soupy). The sweet spot is room temperature butter that gives slightly when pressed but isn't melty. If the butter is to cold, just wait until it gets to room temperature and then mix it again, the lumps should disappear.
As an American, you would pronounce Kräuterbutter as "KROY-ter-boot-er"- Here is a link to an audio file for the correct pronunciation.
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Recipe
Authentic Kräuterbutter (German Garlic Herb Butter)
Ingredients
- 9 oz (250 g) butter unsalted, 2 sticks
- 2 tablespoon (2 tablespoon) chives finely chopped
- 2 tablespoon (2 tablespoon) dill finely chopped
- 2 tablespoon (2 tablespoon) parsley finely chopped
- 1 clove (1 clove) garlic crushed
- 1 teaspoon (1 teaspoon) lemon zest
- 1 teaspoon (1 teaspoon) salt
Instructions
- Let the butter come to room temperature. To speed this up, cut the butter into small cubes and place in a small bowl.9 oz butter
- Finely chop the herbs (dill, chives, and parsley) - the finer you chop them, the easier they'll blend into the butter. Zest the lemon and crush the garlic. Add all ingredients to the softened butter, season with salt, and mix with a wooden spoon until completely combined.2 tablespoon chives, 2 tablespoon dill, 2 tablespoon parsley, 1 clove garlic, 1 teaspoon lemon zest, 1 teaspoon salt
- Store the herb butter in a glass jar, or place it on plastic wrap and roll into a log shape for easier slicing. Refrigerate until firm.
- Before serving, remove from the refrigerator 10 minutes ahead of time so it softens slightly and becomes more spreadable.
Sandra Combs says
Very delicious! Great on steaks!!
Marita Sinden says
Thank you Sandra, yes they make any steak taste so much better.