Herb Butter

• 1 pound (450 g) unsalted butter, softened
• 1 bunch parsley, stems re

Working with one type of herb at a time, bunch the parsley and sage leaves together tightly and slice into a thin chiffonade. Then, turn the leaves 90 degrees and slice thinly the opposite way to create a fine mince. Try to slice (not chop) as thinly as possible the first time around, so the leaves do not oxidize. A chopping motion will damage the leaves, and they will brown more quickly.