1 tsp vegetable stock Bouillon Herkules
(stock dose: ± 22g in 1l of water/liquid)
250 g unsalted dairy butter
Herbs and spices of your choice: fresh chives, parsley, garlic, paprika, etc.
Heat the butter and stir in the Bouillon Herkules vegetable stock.
Finely chop the herbs and add them to the butter to taste (garlic, parsley, etc.). Pour the butter mixture into a bowl and place this bowl in a larger bowl filled with ice cubes. This will allow the mixture to cool down and solidify. Finally, mix until smooth. Allow to harden in the fridge.