You can use any herbs, alone or in combination. Finely mince them for a super-smooth butter and fully integrated flavor, or leave them roughly chopped for a more rustic spread and individual pops of flavor: chive here, tarragon there.
Recipe created by Rebecca Lando
Makes 1 cup
1 cup (2 sticks) unsalted butter, softened
1 clove garlic, finely minced
1/4 cup minced or chopped fresh herbs (a single herb or combination)
In a medium bowl, cream the butter with salt and fold in the garlic and herbs. Use immediately or store in an airtight container for up to 2 weeks.
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