Wajos Herb Butter Blend Seasoning Mix. Garlic, parsley, chives, dill, and lemon—the seasoning mix that turns butter into herb butter in five minutes.

Wajos Herb Butter Blend Seasoning Mix is a dry seasoning mix of salt, 24 percent garlic, onions, skimmed milk powder, lemon granules, parsley, chives, dill, and pepper, 60 g from Dohr on the Moselle. Not a pre-made herb butter, not table herb salt, and not artificial butter flavoring, but a blend that you stir into butter yourself. Contains milk.

Herb Butter Blend by Wajos is the tin that solves the herb butter problem. The problem goes like this: buying fresh herbs, chopping them, pressing garlic, letting butter soften—and in the end, half the parsley is left over, wilting in the fridge. Here, everything is in one tin. Butter from the fridge, a spoonful of the mix, a splash of water, stir, done. It tastes of garlic, green herbs, and a hint of lemon, which makes the butter fresher than it would otherwise be.

Garlic first, green herbs behind it, lemon at the end

Garlic is the main ingredient, making up almost a quarter of the blend, and you can taste it. This herb butter is garlic butter with herbs, in that exact order—anyone who has to head to the office afterward should plan accordingly. Parsley, chives, and dill provide the greenery, onion the sweetness, and pepper a gentle heat. The lemon granules provide the freshness that you know from good herb butter and rarely manage to achieve yourself. Salt is the first ingredient—at 24 grams per 100 grams, the blend is strongly salted, so additional salt in the butter is unnecessary. Milk powder and whey are included, so the blend is not suitable for vegans. The blend is not suitable for those who want a garlic-free herb butter—in that case, the Herb Dressing Blend with 40 percent herbs is the greener choice.

Stirred into butter, on steak, in a baguette, over grilled vegetables

Preparation according to Wajos: Stir the mix with soft butter and a little water so the dried herbs can rehydrate. We use a heaping tablespoon per 125 grams of butter and let it sit for half an hour. This quantity is based on our experience; Wajos leaves it open. Then the butter goes on a grilled steak, into a sliced baguette for garlic bread from the oven, on corn on the cob, grilled vegetables, or a baked potato. The mix also works dry: in salad dressing, over fried potatoes, or as a seasoning for chicken before grilling. It is not suitable as table salt—the garlic is too strong and the milk powder is out of place for that.

Our tip: Mix the herb butter, roll it into a log using cling film, and freeze it—that way, a slice is ready for every barbecue evening, and you save yourself the herb chopping.

A blend from Dohr, where the mixes are bottled

Wajos is a culinary manufacturer in Dohr near Cochem on the Moselle. Around 900 items, over 80 employees, and most products are manufactured in-house—this includes the spice blends and seasoning mixes. The name goes back to Walter Josef Oster, founder of a winemaking family in Ediger-Eller. Peter Oster and Ulf Schwichtenberg built the brand from his 1980s liqueur manufactory, describing their work as "controlled small" and testing every blend in their own laboratory.

The tin for barbecue evenings and herb butter emergencies

The Herb Butter Blend is the tin for anyone who wants to offer herb butter at a barbecue and save themselves the shopping trip. And for the evening when steak is spontaneously on the menu. As a gift, it fits well in a grill package with steak pepper; all our mixes are on our Wajos page. Store the 60-gram tin in a cool, dark place; it is enough for about four portions of butter. The blend is not suitable for those who avoid milk—skimmed milk powder and whey products are listed in the ingredients.

Garlic, herbs, and lemon in a tin—the seasoning mix from the Moselle that turns butter into herb butter in five minutes.