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Fresh Herb Butter

 Fresh Herb Butter
I love impressing dinner guests with flavored butter. I mix up a big batch, and then freeze it so when company comes, this special spread is ready to go. Cut them in different shapes for a little fun. —Pam Duncan, Summers, Arkansas
24 ServingsPrep: 25 min. + freezing


  • 1 cup butter, softened
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper


  • In a small bowl, beat all ingredients until blended. Spread onto a
  • baking sheet to 1/2-in. thickness. Freeze, covered, until firm.
  • Cut butter with a 1-in. cookie cutter. Store, layered between waxed
  • paper, in an airtight container in the refrigerator up to 1 week or
  • in the freezer up to 3 months. Yield: about 2 dozen.