Yeast, eggs, onion, and butter create a delicate spread with a distinctive flavor, which can be enhanced with crushed caraway seeds to taste. The base is made in a single pan and requires no complicated ingredients.
This recipe is straightforward: sauté the onion in butter, let the yeast melt, and finally add the eggs. It’s important to let the mixture cool before the final whipping. Adjust the amount of butter to your taste and the desired smoothness of the spread.
What You Will Need
- onion,
- butter for sautéing the onion and for the final whipping, to taste,
- 3–4 cubes of yeast,
- a pinch of salt,
- crushed caraway seeds, optional,
- 3–4 eggs.
The original recipe does not specify the exact amount of onion, butter, salt, or caraway seeds, so adjust them to your preferred taste and the desired consistency of the spread.
Step-by-Step Preparation:
1. Preparing the ingredients: Peel and finely chop the onion so there are no large pieces in the finished spread. Prepare 3–4 cubes of yeast, 3–4 eggs, a pinch of salt, and optionally some crushed caraway seeds.
2. Sautéing the onion: Heat butter in a pan, add the chopped onion, and sauté it. Work gently and stir occasionally to ensure even cooking and prevent sticking.
3. Melting the yeast: Crumble 3–4 cubes of yeast into the sautéed onion. Stir constantly until the yeast melts and combines with the butter and onion into a smooth base.
4. Seasoning the mixture: Lightly salt the melted yeast. If you want to add more aroma and flavor, add crushed caraway seeds to taste.
5. Adding the eggs: Crack 3–4 eggs into the prepared yeast base. Stir the mixture so the eggs combine evenly with the yeast, onion, and butter, without forming large separate pieces.
6. Letting the base cool: Remove the finished mixture from the heat and let it cool. Do not skip this step, as the butter is added and the spread whipped only once the base has cooled.
7. Whipping with butter: Add butter to the cooled yeast mixture to taste. Whip everything together until the ingredients are well combined and the spread reaches the desired smoothness and consistency.
8. Chilling: Transfer the prepared spread into a suitable container and chill. Let it set in the fridge before serving so it firms up and the flavors meld together.
Why Let the Mixture Cool Before Whipping
In the original method, butter is added only to the cooled mixture. This allows you to whip the spread more easily and gradually adjust its final consistency. Do not add the butter right after removing the pan from the heat.
There is no need to rush the final step. Let the prepared base cool completely before adding butter to taste.
How to Adjust the Consistency of the Spread
The original recipe does not specify the exact amount of butter. Add it gradually, whipping the mixture after each addition. This way, you can easily tell if the spread is smooth enough or if it needs a bit more butter.
Season just as carefully with salt and caraway seeds. First, flavor the yeast base with a small amount, and add more only if needed.
Final Tip
For the most even result, chop the onion very finely and stir the mixture constantly while melting the yeast. Always let the spread chill after whipping, as the original recipe suggests. Crushed caraway seeds are optional, so you can leave them out or add just as much as you like.
