Herb Butter

This is a tasty addition to corn on the cob, grilled steak, seafood, broiled fish, crusty bread or even scrambled eggs.  It is so simple to make, and you can adjust the herby-ness to your preference.  I use salted butter, but you can use unsalted if you would like.  It really doesn’t matter.

Another benefit to this yummy butter is that it can be made in large batches, rolled into a log and frozen for another time.  Then, you can just cut off whatever amount you want whenever you want it.  Or, you can press the butter into chocolate molds for “pretty up” your meal on a special occasion.  One of my grandma’s was so good at making food special just by adding that little extra touch, and I think of her when I see pretty little pats of butter like this.

1 stick butter, room temperature
1-2 T. herbs of your choice (Rosemary, sweet marjoram, sage, thyme, basil and oregano in any combination are all good options.)

Mix thoroughly and enjoy!

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