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