Ingredients:

• 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)

Directions:

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.