Herb Butter Spice Blend

Origin & Story

Herb butter – derived from the French beurre composé – has been common in Europe since the 19th century: butter seasoned with herbs and spices to refine meat, vegetables or fish simply and well. My blend follows exactly this idea: clear herbs, selected spices, no additives.

Difference from Café de Paris

Café de Paris butter is its own rich variant with ingredients like shallots, Dijon mustard, Worcestershire sauce, capers, curry powder, often also anchovies or cognac. My Herb Butter Seasoning stays deliberately pure: herbs, Flor de Sal and spices – aromatic, straightforward, without seasoning sauces.

Highlights

The blend relies on Flor de Sal, a rich fresh herb profile (parsley, chervil, basil, oregano, dill, chives, tarragon) and Malabar pepper. Caraway, coriander seed and fennel seed give subtle warmth and roundness. The result is a herb butter with a clear flavour that succeeds quickly and can be used in many ways.

Tip from Tobias Funke

Shape the finished herb butter into a roll, wrap it in cling film and chill thoroughly. Then cut off fine slices and place them on hot meat or vegetables. Lightly gratinated under a salamander or in the oven at over 250 °C, the herbs caramelise and the butter melts perfectly over the dish.

Recommended use

• classic herb butter for bread or grilled food

• steaks, grilled vegetables, baguettes, foil-baked potatoes

• roasted vegetables and quick, aromatic finishes

Dosage

Stir 1–2 tsp of Herb Butter Seasoning into 100 g of butter. PS. lightly toast a third of the butter with the herb butter blend, let it cool and mix it with the rest of the butter, but don't tell anyone.

Recipe idea

Herb butter with smoked paprika
View recipe

Origin / Ingredients

Flor de Sal, parsley, chervil, basil, oregano, onion, dill, Malabar pepper, chives, tarragon, caraway, coriander seed, fennel seed
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.

Storage

Store in a dry, dark place, well sealed.