Butter & Dip

250 g of butter, and you're off to a good start.

The cheapest way to a meal that looks like it took effort. Herb butter, chili butter, aioli, tzatziki, herb quark – all things you pay three times as much for in the store and get modified starch with.

The trick that makes all the difference: Mix the spices with a little water, let them swell for five minutes, then fold them into the soft butter. Otherwise, dried herbs will draw moisture from the butter and remain grainy.