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Cooked Herbs as an Addition to Sauces

4 servings

Ingredients

• 1 upper cup Finely chopped shallots or onions
• 1 tbsp Parsley
• 1 tbsp Tarragon
• 1 tbsp Thyme
• 1 tbsp Basil
• 1 tbsp Lemon zest
• 2 pcs Bay leaves
• 100 g Butter

Instructions

1. Combine 1 upper cup of finely chopped shallots or onions, along with 1 tablespoon each of parsley, tarragon, thyme, basil, and lemon zest, and 1-2 bay leaves with 100 g butter.
2. Sauté, stirring constantly, until the butter clearly emerges; it must not brown.
3. Then fill the herbs into a glass and seal it.
4. This way, they can be stored for a longer time.

Modernized from a treasured 19th-century German cookbook.