Herb Butter
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Yield: Makes 1 pound butter.
This zesty herb butter adds flavor to just about anything. It freezes and stores well, too. Place a slice on top of a cooked filet mignon right before serving for a special touch. --The Woodbox Inn, Nantucket, MassachusettsIngredients:
1 pound butter, slightly softened1/2 tube anchovy paste
1/2 bunch parsley, chopped
2 tablespoons each fresh chopped basil and thyme
1 ounce Lea and Perrin's Worcestershire sauce
1 clove garlic, chopped
1 shallot, chopped
1/2 teaspoon each pepper and paprika
Instructions:
Whip butter in mixer till fluffy and add rest of ingredients. Place in a line on aluminum foil, roll foil, and twist ends to form log. Freeze, slice; and use as desired.Browse Similar Recipes
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