- 1 pound butter, softened
- 1/2 cup fresh tarragon leaves
- 1/2 cup fresh oregano
- 1 teaspoon orange juice
- In a small bowl, beat the ingredients together until blended. To cut into pats or shapes, spread thickly on waxed paper. Roll up tightly. Store in the refrigerator until butter hardens. Yield: 48 servings.
Originally published as Tarragon and Oregano Butter in Country October/November 1990, p15
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