About 5 tablespoons of chopped herbs (I used 1 tablespoon chives, 1 tablespoon sage, I
tablespoon thyme, and 2 teaspoons basil)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Instructions
Combine all the ingredients in a small bowl. Stir
to combine. Transfer the butter to a sheet of
parchment or wax paper. Use to paper to roll the
butter into a log. Twist the ends to seal shut.
Refrigerate until butter is firm or, if you are
short on time, transfer to the freezer for about
half an hour.
Originally Submitted
7/1/2013
0 Out of 5 from
0 reviews
You can add this Herb Butter recipe to your own private DesktopCookbook.
