Mixed Herb Butter

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 4oz butter
  • 1 teaspoon chopped fresh parsley
  • ½ teaspoon chopped fresh mint
  • ½ teaspoon chopped fresh chives
  • ¼ teaspoon chopped fresh tarragon
  • ¼ teaspoon chopped fresh marjoram
  • Lemon juice

    Method

    Soften the butter at room temperature until it can be creamed. Blend in the herbs, and add as much lemon juice as the butter will absorb easily. Put into tightly-covered jars and keep in a cool place. Use on bread, toast or sandwiches, or on hot meat or fish.