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Recipe: Herbed Compound Butter

Toppings - Assorted
HERBED COMPOUND BUTTER

"Use in place of plain butter on biscuits, waffles and breads or stirred into grits and omelettes."

1/2 cup (1 stick) unsalted butter, softened
2 to 4 tbsp minced fresh herb leaves
Coarse salt (as desired)
Freshly ground black pepper (as desired)

With a mixer or wooden spoon, beat together the butter and 2 tablespoons of herb leaves. Taste and adjust flavor with more herb leaves and salt and pepper as desired.

Pack into a small ramekin dish to serve casually, or form into a log: Place the butter in a line down a sheet of waxed paper and use the paper as a guide to shape a log. Roll it up in the waxed paper and chill.

Slice into thin pats to serve.

SUGGESTED HERB COMBINATIONS:
- Chervil, chives and tarragon
- Chives, marjoram and savory
- Chervil and parsley
- Basil and rosemary
- Basil, marjoram, rosemary and thyme
- Rosemary, sage and marjoram
- Savory and thyme

Source: Morning Glories by Sharon Kebschull Barrett
MsgID: 0078575
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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