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Yondu Herb Butter

ZUM REZEPT SPRINGEN

Elevate your bread basket with a savory herb butter. Fresh parsley, basil, garlic and lemon come together with a splash of Yondu for a spread that is rich, bright and full of umami.

VORBEREITUNGSZEIT 5 Min.
ZUBEREITUNGSZEIT 25 Min.
PORTIONEN 5
SCHÄRFEGRAD

ZUTATEN

Herb Butter:

  • 1 1/2 cups (300 g) butter, softened
  • 1 tbsp (15 g) Sempio Yondu
  • 1 1/2 tbsp (5 g) Italian parsley, finely chopped
  • 2 tbsp (5 g) fresh basil, finely chopped
  • 2 tsp (10 g) minced garlic
  • 1/2 tsp (2 g) crushed red pepper flakes
  • 1 tsp (3 g) lemon zest
  • a pinch of freshly ground black pepper

To Serve:

  • Baguette or bagels

ZUTATEN

Herb Butter:

  • 1 1/2 cups (300 g) butter, softened
  • 1 tbsp (15 g) Sempio Yondu
  • 1 1/2 tbsp (5 g) Italian parsley, finely chopped
  • 2 tbsp (5 g) fresh basil, finely chopped
  • 2 tsp (10 g) minced garlic
  • 1/2 tsp (2 g) crushed red pepper flakes
  • 1 tsp (3 g) lemon zest
  • a pinch of freshly ground black pepper

To Serve:

  • Baguette or bagels

ZUBEREITUNG

  1. Pick the parsley and basil leaves and chop them finely. Mince the garlic.
  2. Knead the softened butter in a bowl until smooth.
  3. Add the parsley, basil, garlic, lemon zest, crushed red pepper flakes and black pepper.
  4. Add the Yondu and mix well.
  5. Spoon the butter onto parchment paper, roll it into a log and chill in the fridge for about 20 minutes until firm.
  6. Slice and spread on baguette or bagels.

ZUBEREITUNG
  1. Pick the parsley and basil leaves and chop them finely. Mince the garlic.
  2. Knead the softened butter in a bowl until smooth.
  3. Add the parsley, basil, garlic, lemon zest, crushed red pepper flakes and black pepper.
  4. Add the Yondu and mix well.
  5. Spoon the butter onto parchment paper, roll it into a log and chill in the fridge for about 20 minutes until firm.
  6. Slice and spread on baguette or bagels.

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Sempio Logo

Yondu Herb Butter

VORBEREITUNGSZEIT 5 Min.
ZUBEREITUNGSZEIT 25 Min.
PORTIONEN 5
SCHÄRFEGRAD

ZUTATEN

Herb Butter:

  • 1 1/2 cups (300 g) butter, softened
  • 1 tbsp (15 g) Sempio Yondu
  • 1 1/2 tbsp (5 g) Italian parsley, finely chopped
  • 2 tbsp (5 g) fresh basil, finely chopped
  • 2 tsp (10 g) minced garlic
  • 1/2 tsp (2 g) crushed red pepper flakes
  • 1 tsp (3 g) lemon zest
  • a pinch of freshly ground black pepper

To Serve:

  • Baguette or bagels

ZUBEREITUNG

  1. Pick the parsley and basil leaves and chop them finely. Mince the garlic.
  2. Knead the softened butter in a bowl until smooth.
  3. Add the parsley, basil, garlic, lemon zest, crushed red pepper flakes and black pepper.
  4. Add the Yondu and mix well.
  5. Spoon the butter onto parchment paper, roll it into a log and chill in the fridge for about 20 minutes until firm.
  6. Slice and spread on baguette or bagels.