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Author Sharon Kebschull Barrett recommends compound butter for herbs with a delicate flavor. It can be used in place of plain butter on biscuits, waffles and breads or stirred into grits and omelettes.Ingredients:
With a mixer or wooden spoon, beat together the butter and 2 tablespoons of herb leaves. Taste and adjust flavor with more herb leaves and salt and pepper as desired.
Pack into a small ramekin dish to serve casually, or form into a log: Place the butter in a line down a sheet of waxed paper and use the paper as a guide to shape a log. Roll it up in the waxed paper and chill; slice into thin pats to serve.Suggested herb combinations:
Instant herbs -- the non-gardener's guide
St. Martin's Press
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