Total Time: 10 minutes
Hands On Time: 10 minutes
Yield: 1/2 cup
Serve with your favorite bread, muffins, or cornbread, or atop sautéed or grilled poultry or fish.
1 stick salted butter, softened
1-1/2 tablespoons minced fresh chives
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped parsley
Freshly ground black pepper, to taste
In a small bowl, stir the butter with a wooden spoon until very soft and workable. Add the herbs and pepper to taste. Serve in a ramekin or small bowl, or shape it into a log, cover with plastic wrap, and refrigerate for up to several weeks.
In this issue: Summer Off the Beaten Path
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