This is another good recipe I found at Saucy Sally’s Site (her site is no longer active, but I contacted her and this recipe was posted with her permission). She says it comes from the former Jai Lai Restaurant in Columbus, Ohio. It keeps indefinitely in the refrigerator, and freezes well. It’s good on baked potatoes and cooked vegies… and, of course, on hot bread — yum!
1 stick (1/2 C) butter, softened
1 tsp. lemon juice
1/4 tsp. minced garlic (see note)
1/2 tsp. each: chives, oregano, rosemary, tarragon, thyme
Combine herbs with butter and mix well. Let sit at room temperature for several hours to let the flavors develop. Refrigerate, tightly wrapped.
- I use 1 large garlic clove, minced.
- For parties, I make a butter mold: While still soft, spoon the herb butter into a small mold, cover and freeze overnight. Put in the refrigerator until the day of use, then turn out onto a small plate to serve.