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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, Massachusetts

Ingredients:

  • 1 pound butter, slightly softened
  • 1/2 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.
Updated Friday, December 14th, 2007
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