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Herb Butter Recipe

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This recipe for Herb Butter, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, December 8, 2007


1/2 pound unsalted butter, softened
1 tablespoon plus 2 teaspoons minced fresh chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced flat-leaf parsley leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon dried tarragon

In a mixing bowl mix the butter and the other
ingredients with a rubber spatula until evenly

Lay about a foot long section of plastic wrap on a
work surface. Put the herb butter on the bottom
center of the plastic wrap, and form into a mound
about 8 inches long. Fold the bottom edge of the
plastic wrap over the butter and roll the enclosed
butter forward until completely wrapped, to form a
tube of butter about 1 1/2 inches in diameter. Twist
the ends together like a party favor. Refrigerate until
firm or freeze for up to 1 month. Slice as needed.
Great for fresh rolls or even broiled bread. Also
fabulous over chicken and beef.

Note: for a different twist, use half cream cheese
and butter for the first ingredient.

Makes 1 - 8" log




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