Wednesday, March 27, 2013
Makes four ½-cup logs of butter
We love this butter. We love this butter. Have I said we love this butter? It is a magical thing to welcome springtime by making something with some of the first herbs that peek out of the ground after a long winter.
I created this strongly flavored butter to compete with the assertive flavor of Brussels sprouts, and other strongly flavored veggies from the cabbage family. It's also great over fish, chicken, baked potatoes and bread. Got artichokes? Melt this butter for dipping.