Any combination of fresh herbs can be utilized for this recipe. In this case, I used tarragon, Italian parsley and garlic. This butter is great as a spread for bread, as a dip for radishes, or as a topping for grilled fish or beef.
A Four Ounce Stick Of Unsalted Butter That Has Been Softened At Room Temperature
A Minced Garlic Clove
Two Teaspoons Of Finely Chopped Fresh Tarragon
Two Teaspoons Of Finely Chopped Fresh Italian Parsley
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper
Combine all of the ingredients in a bowl. Mix well. Taste and add more sea salt and/or black pepper, as needed.
Roll up the butter in a piece of plastic wrap. Freeze until you are ready to use it. Note: it is easier to slice when the butter is frozen.