Herb Butter


Herb Butter

By Amy Maltzan

½ cup unsalted butter, softened

1 tablespoon finely chopped herbs (try dill, chervil, chives or a combination of thyme, rosemary and sage)

Mix the herbs into the softened butter in a bowl.

Turn herb butter out onto a sheet of parchment paper or plastic wrap. Use edge of sheet to roll butter into a tight log.

Refrigerate at least two hours, or wrap and freeze log for storage.

For more information on fresh herbs, click here!

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