Butter mixes, spreads and dips
Alpine herb butter
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
500 g alpine butter
50 g sour cream
110 g alpine herb mixture
5 g cayenne pepper
8 g sea salt
2 g garlic
25 g Worcester sauce
Recipe preparation
(1) Bring the alpine butter to room temperature and mix with the sour cream. Blanch the herbs and place them in a pacotize® beaker with the remaining ingredients.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 5 times with overpressure.
Recipe by Daniel Jennewein
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 5
Jet®-Mode suitable: yes