Bärlauch Butter (for later)

I’ve been oscillating between being incapacitated and busy, so my Bärlauch project has suffered. As the end of the season nears, I wonder how to prolong it. First thought: Make some seasoned butter and freeze it!

This is a basic herb butter. I printed out the recipe without saving the link, so I can’t go back and complain about how it turned out. The main ingredients were Bärlauch (obviously), Butter (I sure hope so), and the juice of half a lemon (intriguing…).

First part was easy: chopped up the leaves in my machine and added some salt, pepper, and the lemon juice.

Then I decided to keep going and add the butter to the blender. Don’t do this.

NEVER PUT BUTTER IN YOUR SMALL CHOPPER. The heat from the blades will melt a little bit of it, and the rest won’t move at all. So I scraped it all out into a bowl, and mashed at it with a fork. Forever. I was so annoyed, I forgot to take pictures.

The lemon juice never incorporated into the mixture. I understand that water and fat can’t mix, but I guess somehow I didn’t realize that “lemon juice” is mostly water. I blame the pollen.

Of course I tasted it, and it really tastes like a garlic butter with extra leaves.

Since it’s been “too cold to grill”–best translation I can manage, these words have no meaning in that order in Iowanisch–I made a few Nockerl to freeze for later in the year. To make anything into a Nockerl, you scrape it out with two spoons. It’s an Austrian affectation, but I like Austrian food. Lots of cheese and cream.

And it’s just that annoyingsimple.