Use this flavorful herb compound butter as a spread or a rub for poultry, fish or meat.
1 cup salted butter, softened
1 tablespoon fresh thyme
1 tablespoon fresh sage
2 tablespoons flat-leaf parsley
1 tablespoon fresh chives
1 teaspoon fresh rosemary, chopped
- Combine butter and fresh herbs.
Makes about 1 1/3 cups.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.