In Germany there’s probably no BBQ without an herb butter baguette. In the end it’s what we cling to whilst patiently waiting for the best veggie burger sizzling on the grill. And let’s be real: we basically eat so much of this delicious baguette until we’re full, even before everything else is done (or is it just me?). And yes, even if I don’t eat any regular butter, I can still have my beloved herb butter baguette. How? Well, simply by substituting regular butter with vegan butter, also called margarine. It’s not something I’d eat everyday either, but as I said before, with BBQs it’s in the bag.
What I do make quite often, however, is a delicious avocado herb “butter” or dip. It’s made really fast, too and it’s also very nutritious. My Persian (very hip) grandma made this avocado dip as far back as avocados were pretty much unknown here. About 12 years ago she shared her recipe with me. Since then I’ve been taking the avocado dip with me to BBQs or prepared it for visitors as a snack, together with veggie sticks or some bread, really. As a refreshing alternation to guacamole, it’s always been a winner. This avocado dip actually tastes best with baguette, which is why it’s in competition with the classic herb butter. Yet I love eating it with potatoes, like my beloved hasselback potatoes, too. It’s just so quick and easy to make and therefore the perfect spread when time is of the essence.
Back to the herb butter, which is made with 4 simple ingredients:
- vegan butter (margarine)
- herbs (I usually use parsley and chives)
- salt (depending on how salty the butter is already)
Simply whip the butter with a hand mixer. Add herbs, garlic, salt and mix well. And there you have it: homemade vegan herb butter.
This herb "butter" is vegan, ready in 3 minutes and delicious with baguette. Make this for your next BBQ party or simply have it with oven roasted veggies or potatoes.
- 8 oz (about 1 cup) margarine (vegan butter) (250 g)
- 8 tbsp herbs (I use parsley and chives) minced
- 2 cloves garlic, pressed
- 1 dash salt (optional)
- 1 baguette for serving (optional)
Whip butter with hand mixer until creamy.
Add all the other ingredients (herbs, garlic, salt) and mix well.
Serve immediately with oven roasted veggies, potatoes or bread/ baguette. Or store in the fridge.
Slice baguette at an interval of about 1/2 inch without cutting all the way through. Add about 1/2 tsp to every slit. Heat baguette in the oven or on a grill until the butter is melted and the bread is golden brown and crispy.
- Use fresh or frozen herbs
- Use salt to taste, depending on how salty the butter is already
- Store in the fridge for a few days or freeze (e.g. in an ice cube tray for easy portioning)
You’ll only need 2 more ingredients for the avocado herb butter:
- freshly squeezed lemon juice
- a good dash of olive oil (optional, but highly recommended)
This avocado dip is delicious with veggies, baguette or potatoes. It's very quick and easy to make.
- 2 ripe avocados
- 6-8 tbsp herbs (I use parsley & chives)
- 2 cloves garlic, pressed/ minced
- 3-4 tbsp lemon juice, freshly squeezed
- 1 tbsp olive oil (optional)
- 1/2 tsp salt to taste
- 1 dash black pepper (optional)
In a bowl, mash avocado pulp with a fork.
Add all the other ingredients and mix well.
Enjoy with bread/ baguette, veggies or potatoes.
- Use fresh or frozen herbs
- Leave avocado pit in bowl with dip, so it won't brown as fast.
I hope you love the recipe – please let me know in the comment section below! Share your remakes on my Facebook page or on Instagram, using the hashtag #minamadefood and be sure to tag me (@thisisminamade) so that I can see your creations!