- 1/2 cup butter, softened
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1/2 teaspoon minced chives
- 1/4 teaspoon minced garlic
- Dash pepper
- In a small bowl, combine all the ingredients. Refrigerate leftovers. Yield: 1/2 cup.
Originally published as Parsley Butter in Simple & Delicious September/October 2006, p59
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