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!
