Herb Butters

Parsley and Chive Butter (baked potatoes, green beans, corn-on-the-cob or red meats)
* 1/2 cup softened unsalted butter
* 2 tablespoons fresh chopped parsley
* 1 tablespoon fresh chopped chives
* 2 tablespoons lemon juice freshly squeezed
* sea salt and freshly ground pepper
Allow the butter to soften.
Mix the parsley and chives together and then stir them into the softened butter.
Slowly add the lemon juice, stirring constantly.
Mix in sea salt and pepper to suit your taste.

Basil Butter (vegetables, chicken, fish, or scrambled eggs)
* 1/2 cup butter
* 1 small bunch basil about five leaves, stemmed
Allow the butter to soften.
Remove the basil leaves from the stem.
Pile them one on top of the other and roll into a tube. Envision a cigar.
Slice in 1/8- 1/4 inch slices all along the roll.
Allow the pieces to fall apart.
Stir the basil pieces into the butter.

Garlic Herb Butter (topping for garlic bread. Let the butter soften after the flavors have blended for easier spreading.)
* 1/2 cup butter
* 6 - 8 cloves garlic
* 1/4 cup mixed chopped herbs chives, basil, parsley, or rosemary
Allow the butter to soften.
Mince the garlic and add it to the butter.
Combine the herbs to suit your taste.
Place in the fridge for 2 hours before using, so the flavors can blend.

Sage Butter (seafood, chicken, fresh green beans, or biscuits.)
* 1/2 cup butter
* 2-4 tablespoons fresh sage shredded
Allow the butter to soften.
Cut the sage into 1/4 inch square pieces.
Mix the two together.

Fines Herbes Butter (vegetables, fish, or French bread)
* 1/2 cup butter
* 1 T chives parsley, tarragon, chervil,
* 1 teaspoon rosemary
Allow the butter to soften.
Finely chop the parsley, tarragon, and chervil.
Snip the rosemary leaves.
Add all of the herbs to the butter and mix well
This butter will enhance the flavor of vegetables, fish, or French bread.

Mint Butter (lamb or peas)
* 1/2 cup butter
* 1 tablsepoon dried mint
* 1 tablespoon lemon juice
Allow the butter to soften.
Crumble the dried mint into the lemon juice. Stir well.
Slowly pour the juice into the butter stirring constantly.

Tarragon Butter (lamb, chicken, or fish before you roast it)
* 1/2 cup butter
* 2 teaspoons dried tarragon
* 1 1/2 teaspoon dried parsley
* 1 tablespoon lemon juice
Allow the butter to soften.
Crumble the dried herbs into the lemon juice and stir well.
Slowly pour the juice into the butter stirring constantly.

Horseradish and Chive Butter
* 1 cup unsalted butter
* 1 tablespoon horseradish cream
* 3 tablespoons chopped chives
* Sea salt and freshly ground pepper
Allow the butter to soften.
Stir in the horseradish cream and the chopped chives.
Add salt and pepper to taste.
Refrigerate butter for several hours before serving.