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Herb Butter, Germanic

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2 Tbsp. minced parsley
1 Tbsp. chopped fresh tarragon, or 1 tsp. dries tarragon
1/2 tsp. minced chives
1/4 dried chrvil
1 chopped shallot, or 2 Tbsp. chopped onnion
1/4 pound (1 stick) sweet butter, softened
1 Tbsp. lemon juice
pinch of nutmeg
salt and pepper to taste

Mince the herbs and onion, crush in mortar with pestle to a paste. Blend with softened butter, beating until creamy. Add lemon suice, nutmeg, salt and pepper. Form into a roll. Chill until very firm, or freeze. Slice off as needed to serve over hot steak, or melt to serve over cold meat.

Tip: Use cardboard center of rolls as a form. Just line it with wax paper, then force the butter into it. Next freeze it, that way you allways end up with a perfect roll.

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