24 Aug 2010
|Unsalted butter||3⁄4 Cup (12 tbs), softened (1 1/2 Sticks)|
|Minced fresh chives||2 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh tarragon||1 Tablespoon|
|Dijon-style mustard||1 Teaspoon|
In a small bowl cream together the butter, the chives, the parsley, the tarragon, the mustard, and salt and pep-perto taste.
Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
Herb Butter Recipe