Herb Butter

1 stick unsalted butter, at room temperature
1/2 cup fresh herbs, minced
Salt and freshly ground black pepper
Additional seasonings, optional: minced garlic, spices like cayenne pepper or paprika, finely grated hard cheese or crumbled soft cheese, minced anchovy, minced shallot, etc.

  1. In a medium bowl, combine the butter with the herbs. Stir well to incorporate fully. Season with salt and pepper. Stir in the additional seasonings if using.
  2. Use the butter immediately or refrigerate: spread a long sheet of plastic wrap on a work surface. Mound the butter in the middle and form into a log shape. Cover with the plastic wrap while shaping the butter into a tube, about 1 1/2 inches in diameter. Refrigerate for up to 4 days or freeze for up to a month.

Makes about 3/4 cup butter.

Use the butter: on chicken, fish, or steak. Toss with cooked shellfish, pasta, or vegetables. Spread on bread and make garlic bread. Spread on cooked corn on the cob.

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