Fine Herb Butter
My dinner guests are impressed when they see these decorative flavorful butter pats on the table. I cut them in different shapes for variety. They're so easy to have on hand, stored in the freezer, and make an attractive complement to rolls, bread or fish. —Pam Duncan
Summers, Arkansas8 ServingsPrep: 10 min. + freezing
Ingredients
- 1 cup butter, softened
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced chives
- 1 tablespoon minced fresh tarragon
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
Directions
- In a small bowl, combine the butter, parsley, chives, tarragon, lemon
- juice and pepper; beat until well blended.
- Spread on a baking sheet to 1/2-in. thickness. Freeze until firm. Cut
- into shapes with small cookie cutter. Yield: about 1 cup.
Nutrition Facts: 1 serving (2 tablespoons) equals 202 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 232 mg sodium, trace carbohydrate, trace fiber, trace protein.