Use only one herb, or a combination of whatever fresh herbs you prefer or happen to have on hand.
Yield: About ½ cup
4 tablespoons butter, softened
¼ teaspoon salt
freshly ground pepper
1 tablespoon finely chopped thyme or dill, chives, and/or parsley
- In a small bowl, mash the butter with the salt and pepper. Add the herb(s) and combine well.
- May be stored in the refrigerator for up to a week.
Adapted from THE OUTER BANKS COOKBOOK: Recipes & Traditions from NC’s Barrier Islands, by Elizabeth Wiegand, 2008, Three Forks, an imprint of Globe Pequot Press