Herb Garlic Butter
200 g/ 7 oz butter, at room temperature
1 small bunch parsley
1 small bunch basil
1 sprig oregano
2 sprigs thyme
5 garlic cloves
3 squirts Worcestershire sauce
2 teaspoons freshly squeezed lemon juice
2 pinches of white pepper
¾ teaspoon fine sea salt
Remove the stems of the herbs and chop the leaves very finely. Grate the garlic cloves very finely.
Mix all the ingredients together and fill the butter into small ramekin forms.
Keep in the fridge but take it out timely, otherwise it will be too hard.
Serve on steak, with toast or on any other kind of bread.