Skip to content

Your cart is empty

Have an account? Log in to check out faster.

Continue shopping

Yondu Herb Butter

JUMP TO RECIPE

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.

PREP TIME 5 mins
COOK TIME 25 mins
SERVES 5
HEAT LEVEL

INGREDIENTS

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

INGREDIENTS

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

DIRECTIONS

  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.

DIRECTIONS
  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.

RELATED PRODUCT

Sempio Yondu organic plant-based umami sauce for US market

Yondu Organic
Plant based umami sauce, Organic
View More

RELATED RECIPES

Creamy cream cheese dip with chives and lemon zest served with golden potato wedges

Yondu Creamy Herb Dip

Creamy cream cheese dip with chives and lemon zest served with golden potato wedges

GET COOKING
Spaghetti aglio e olio tossed with golden garlic, parsley and red pepper flakes in a white bowl

Yondu Aglio e Olio

Spaghetti aglio e olio tossed with golden garlic, parsley and red pepper flakes in a white bowl

GET COOKING
Caprese salad with fresh cherry tomatoes, mozzarella balls, basil leaves, balsamic glaze, and Yondu Vegetable Umami

Caprese Tomato Salad

Caprese salad with fresh cherry tomatoes, mozzarella balls, basil leaves, balsamic glaze, and Yondu Vegetable Umami

GET COOKING
Sempio Logo

Yondu Herb Butter

PREP TIME 5 mins
COOK TIME 25 mins
SERVES 5
HEAT LEVEL

INGREDIENTS

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

DIRECTIONS

  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.