Herbed Butter

 This month we are all about herbs. This fantastic recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You’ll Need:

• 3 teaspoons dried herbs or 4 Tablespoons of fresh herbs 
• 1 /2 cup unsalted butter, softened
• ½ teaspoons lemon juice
• Dash of white pepper

Directions:

• Mix in a medium bowl.
• Use a wooden spoon to blend the butter, herbs, lemon juice and pepper.
• Cover and refrigerate several hours before using to blend the flavors.
• The herbed butter can be stored in the refrigerator 3 to 4 weeks or frozen up to 4 months.
• Nice change on vegetables.
• Try different combinations.
• Use different thymes together. Lemon thyme, variegated thyme and mother of thyme is a nice combination when used fresh.
• Parsley, lemon balm and basil is a good combination and of course parsley, rosemary and thyme.