CNN.com - Food Central - Recipes - Compound Butter - April 25, 2000 Compound Butter

From 'Morning Glories: Breakfast, Brunch, and Light Fare from an Herb Garden'
by Sharon Kebschull Barrett (St. Martin's Press)
April 25, 2000
Web posted at: 10:25 a.m. EDT (1425 GMT)
Author Sharon Kebschull Barrett recommends compound butter for herbs with a delicate flavor. It can be used in place of plain butter on biscuits, waffles and breads or stirred into grits and omelettes.
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2 to 4 tablespoons minced herb leaves
Coarse salt as desired
Freshly ground black pepper as desired
With a mixer or wooden spoon, beat together the butter and 2 tablespoons of herb leaves. Taste and adjust flavor with more herb leaves and salt and pepper as desired.
Pack into a small ramekin dish to serve casually, or form into a log: Place the butter in a line down a sheet of waxed paper and use the paper as a guide to shape a log. Roll it up in the waxed paper and chill; slice into thin pats to serve.
Suggested herb combinations:
Chervil, chives and tarragon
Chives, marjoram and savory
Chervil and parsley
Basil and rosemary
Basil, marjoram, rosemary and thyme
Rosemary, sage and marjoram
Savory and thyme