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Summer Butter

Summery Herb Butter in 5 Minutes – with Rock’n’Rubs “White Room” (perfect for fish, shrimp & vegetables)

Ingredients

  • 250 g soft butter
  • 2 tbsp "White Room" by Rock'n'Rubs

Preparation

Step-by-step instructions

  1. 1

    Prep

    Prep

  2. 2

    Mix

    Thoroughly mix soft butter with 2 tablespoons of Rock'n'Rubs "White Room" in a bowl (use a fork or a hand mixer on low speed).

  3. 3

    Season to taste (optional)

    Season to taste (optional)

  4. 4

    Shape

    Place the butter mixture onto plastic wrap, shape it into a firm log, and twist the ends like a candy wrapper.

  5. 5

    Let it rest

    Chill in the refrigerator for 1–2 hours (preferably overnight) until firm enough to slice.

  6. 6

    Serving & Storage

    Slice and serve with fish, shrimp, potatoes, vegetables, or simply with baguette or crackers.
    Keeps for 5–7 days in the refrigerator when stored airtight, and can be frozen for up to 3 months (portion the slices beforehand).

Tip

  1. Slice and serve with fish, shrimp, potatoes, vegetables, or simply with baguette or crackers.
    Keeps airtight in the refrigerator for 5–7 days, or can be frozen for up to 3 months (portion into slices before freezing).