25 Sep 2009
|Unsalted butter||1 Cup (16 tbs), softened|
|Minced fresh chervil||1 Tablespoon|
|Minced parsley||3 Tablespoon|
|Dijon style mustard||1 Teaspoon (To Taste)|
|Snipped chives||2 Tablespoon (Fresh)|
|Minced tarragon||2 Tablespoon (Fresh)|
|Lemon juice||To Taste|
Combine all the ingredients and blend well, adding salt and pepper to taste.
Transfer to a serving dish and store, covered and chilled.
Herb Butter Recipe