Compound Herb Butter

Source: Chef Allie O'Brien, Garden Workshop Series


stick unsalted butter (room temperature)
3 tablespoons
fresh herbs of choice, finely ground (chives, sage, thyme, rosemary, garlic scape, lemon balm, etc)
salt to taste


Fold together butter and minced herbs until well mixed. Add a sprinkle of salt, fold in gently. 

Place a flat piece of clear plastic wrap down on a board or table. Scoop butter mixture into the middle of the plastic wrap and fold one end of the plastic up to meet the other end. Gently shape and roll the plastic wrapped butter mixture into a log, then wrap or twist the ends up. Chill completely, then unwrap to use.  (Recipeā™¦314)