Fresh Herb Butter

Name: Fresh Herb Butter
Yield: makes about 1 cup
Ingredients: 1/2 pound (2 sticks) unsalted butter, slightly cooler than room temperature, slightly firm; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh rosemary; 1 tablespoon finely chopped fresh parsley; 1 tablespoon sea salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons finely chopped shallot

December 14, 2011

This butter is delicious with eggs, seared fish, steaks, pork chops, chicken, or to spread on savory muffins or scones. When making it, it is important that the butter is still a little firm, but not so cold that it won’t whip in the mixer. Take the butter out of the refrigerator a half hour to an hour before making the compound. For best results, don’t freeze this butter.

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