Serve with your favorite bread, muffins, or cornbread, or atop sautéed or grilled poultry or fish.
Photo/Art by Kristin Teig
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.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.