Ingredients (3)
- 8 tablespoons unsalted butter (1 stick), softened
- 1/4 cup minced, lightly packed, mixed herb leaves such as parsley, thyme, sage, or marjoram (about 4 to 5 sprigs)
- 1/2 teaspoon kosher salt
- Calories208
- Fat23.15g
- Saturated fat14.6g
- Trans fat0.93g
- Carbs1.03g
- Fiber0.68g
- Sugar0.09g
- Protein0.45g
- Cholesterol61.06mg
- Sodium69.94mg
- Nutritional Analysis per serving (4 servings) Powered by
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This compound butter is intensely flavored with the herbs that grace our foods in the fall, and it’s a great way to use up extra herbs left over from your Thanksgiving preparations. Try it on your next slice of toast for a hint of autumn; we like it slathered over our Parker House Rolls.
Instructions
- 1Mix together all ingredients in a medium bowl until thoroughly combined.
- 2Place butter on a sheet of plastic wrap. Shape into a log and twist the ends of the plastic to seal. Place butter in the refrigerator to harden, or use soft as a spread.
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