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.