Herb Butter


  • 225 g Unsalted Butter
  • 5g Fresh Parsley, chopped (1/4 bunch)
  • 5g Fresh Thyme, chopped (1/4 bunch)
  • 5g Fresh Rosemary, chopped (1/4 bunch)
  • 5g Fresh Sage, chopped (1/4 bunch)
  • 5g Fresh Tarragon, chopped (1/4 bunch)


  1. Chop all herbs very finely.
  2. Slice butter and place on sides of a bowl to soften.
  3. Once softened, fold the butter in with spatula.
  4. Add all herbs and fold together until fully combined.
  5. On a piece of plastic wrap, place butter in long line and roll in a log, twisting edges to retain its shape.
  6. Add tin foil around this and tightly squeeze the edges so it becomes firm.
  7. Place in fridge until use.

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