Herb Butter

Submitted By: Vivian Christman


  • 2 cups butter, at room temperature
  • 3 tablespoons each of finely chopped fresh parsley, sage, chives, chervil, thyme, and
  • purple basil
  • 2 cloves garlic, chopped
  • 2 tablespoons lemon juice


Cream butter; beat in lemon juice. Beat in herbs. Place in a bowl or mold and chill. Can be frozen. May be used to sauté foods.