Herb Butter

Name: Herb Butter
Yield: ¾ cup
Ingredients: 1½ teaspoons fresh oregano or ½ teaspoon dried; ¼ teaspoon freshly ground black pepper; 3 tablespoons Chopped fresh Italian (flat-leaf) parsley; 1½ teaspoons fresh tarragon or ½ teaspoon dried; 1½ teaspoons fresh thyme leaves or ½ teaspoon dried; 1½ teaspoons fresh thyme leaves or ½ teaspoon dried; 1½ teaspoons fresh oregano or ½ teaspoon dried; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1½ teaspoons fresh tarragon or ½ teaspoon dried

Preparation info

¾ cup

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Add this summer-garden flavor to corn on the cob; use it in place of garlic butter for hot herb bread; or place a slice on grilled chicken or fish.

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
1½ teaspoons fresh tarra

Condiment
Vegetarian
Gluten-free
Summer

Method

Combine all the ingredients in a food processor and process until well blended (you may have to turn the motor off and scrape down the sides of the bowl once or twice).
Serve immediately in individual ramekins. Or transfer the butter to a sheet of plastic wrap and roll it up in the wrap to form a sausage shape. Twist the ends closed and refrigerate until firm,