Recipe: Herb Butter


1/2 cup (1 stick) sweet butter, softened
1 Tbsp. fresh lemon juice
3 Tbsp. chopped fresh herbs (basil, thyme, etc.)


Cream the butter and lemon juice together. Add the herbs and mix gently. Pack into a small container and refrigerate until needed. Will keep 2 weeks in the refrigerator.


Use any herb you like to make this delicious spread - basil is a good one to start with. This is a great way to use up bits of leftover herbs.

Serve over steamed vegetables, or use in sauteing. Mushroom caps filled with a bit of butter and run over the broiler are delicious.

The Vegetarian Option
Veat Fillets will work in much the same way. Thaw in refrigerator or cold water before proceeding.