Allow the butter to soften at room temperature. Place the garlic confit and herbs in a food processor and blend. Add the butter gradually until all of it has been added and the herbs and garlic are fully incorporated. Remove the butter and season to taste with salt, freshly ground pepper and a squeeze of lemon. Place the herb butter in the fridge and allow to firm up before using.
© 2005 Liam Tomlin. All rights reserved.