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Recipe from Christina Richon
Ingredients
5 sprigs parsley
2 sprigs dill
2 sprigs basil
2 sprigs tarragon
1/2 bunch chives
1 finely chopped shallot
1 finely chopped garlic clove
Grated peel from ½ organic lemon
200 g softened butter
1 teaspoon medium-hot mustard
½ teaspoon Worcestershire sauce
Salt, freshly ground black pepper
Preparation
Rinse the herbs, dry, and pluck off the leaves. Chop all the herbs finely.
Using a hand mixer, beat the butter for about 5 minutes until creamy white. Stir in chopped herbs, shallot, garlic, grated lemon peel, mustard, and Worcestershire sauce. Season with salt and pepper.
Place the butter on a sheet of parchment paper, roll up the paper, and twist the ends – like a piece of candy. Refrigerate the butter. Divide into slices if desired. In this packaging, the butter will stay aromatic and fresh in the refrigerator for up to 1 week. You can also store slices of herb butter in the freezer.
