This simple flavor booster is delicious with pretty much everything: bread, steak, seafood, vegetables. Plus, it stores beautifully, so double the recipe to have extra on hand in the fridge. Slideshow:  Cooking with Herbs 

Paul Berglund
July 2014

Gallery

Recipe Summary

total:
15 mins
Yield:
Makes 1/2 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, blend the softened butter with the chopped tarragon, parsley and thyme. Stir in the lemon juice. Season with kosher salt and pepper and serve.

    Advertisement

Make Ahead

The herb butter can be wrapped in plastic and refrigerated for up to 3 days. Serve at room temperature.

Advertisement
Advertisement