Herby Butter Bombs for Steaks, Veggies & More

Create a vibrant, flavorful, and aromatic coriander and lemongrass paste completely from scratch! This nutrient-dense curry paste is packed with fresh herbs, spices, and natural oils — with no additives, preservatives, or artificial ingredients. Made with just real, whole foods, it’s a clean, homemade alternative to store-bought curry pastes, delivering maximum flavor and nourishment. Perfect for boosting your curries, soups, and marinades with pure, fresh taste straight from your own kitchen.

Making Herby Butter Bombs for Steaks, Veggies & More

These herby butter bombs are packed with garden-fresh flavour and perfect for tossing into hot pans. Just slice and sizzle to elevate any dish—from grilled veggies to sizzling steaks.

Serves:

500 gr/ 1.1 pound

Time to Prepare:

15 min

Time to cook or cure:

3 hours

Skill

Mixing

Serves:

500 gr/ 1.1 pound

Time to Prepare:

20 min

Time to cook or cure:

3 hours

Skills:

Mixing

Ingredients & Tools

Ingredients

1.1 pound (500 g) unsalted butter, room temperature
4 tablespoons finely chopped fresh rosemary
1 tablespoon salt
⅔ tablespoon crushed black peppercorns
1 tablespoon chopped fresh marjoram

Tools

Mixing bowl
Herb grinder or sharp knife
Spatula
Ice cube tray or wax paper
Oven tray (optional for shaping or chilling)
Glass jar with lid

Useful guidelines

Use high-quality butter for best results.
Great in sauces, roasted dishes, vegetable medleys, and for finishing grilled meat.
Mix and match herbs like thyme, oregano, or sage depending on the season.

Serving Idea

Drop a slice into a hot pan to finish a steak or sauté skewer, stir into sautéed mushrooms, or melt into pasta, couscous, or roasted root vegetables.

Directions

Simply follow these steps in order to make Herby Butter Bombs for Steaks, Veggies & More

Prep the Herbs and Spices:
Finely chop rosemary and marjoram. Crush the black peppercorns.
Mix the Butter Base:
In a mixing bowl, combine soft (room temperature) butter with all chopped herbs, salt, and pepper. Stir until evenly mixed.
Form the Butter Bombs:
Roll the butter mixture into a sausage shape using wax paper, about 3 cm (1.25 inch) in diameter. Alternatively, press into ice cube trays.
Cool and Slice:
Chill until firm, then slice into medallions if using the sausage method.
Store:
Transfer slices into a clean glass jar or container. Freeze for up to 4 months.