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    Ten-Herb Butter

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    Ten-Herb Butter

    Of course, you don't have to use all ten herbs, and you can vary the quantities to suit your taste, or add herbs you may have growing in your garden. However you make it, thick slices of this aromatic blend are delicious on grilled fish or steaks, spread on large mushrooms before baking or stuffed under the skin of a chicken before roasting. You could even stir it into hot pasta for an instant supper, or spread it on discs of baguette and bake to create herby crostini.

    • Vegetarian
    • Preparation time: 10 minutes, plus chilling

    Makes: 12 to 15 slices

    Ingredients

    • 250g butter, softened
    • Juice of ½ lemon
    • 1 small shallot, finely chopped
    • 1 small clove garlic, finely chopped
    • 2 tbsp chopped parsley
    • 2 tbsp chives
    • 2 tbsp basil
    • 2 tbsp mint
    • 1 tbsp chopped oregano
    • 1 tbsp chopped dill
    • 2 tsp chopped thyme
    • 2 tsp rosemary
    • 2 tsp tarragon and
    • 2 tsp sage
    • Salt and freshly ground black pepper

    Method

    1. Put all the ingredients in a food processor and blend until well combined, scraping down the mixture from the sides of the processor bowl a few times as you go.
    2. Tip the butter out on to a sheet of clingfilm. Shape the butter into a long sausage, using the clingfilm to help you, then transfer to a sheet of greaseproof paper. Roll up tightly in the paper, folding over the ends to seal. Chill until firm, then slice to use. Keep for up to 4 days in the fridge.

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