1/2 stick (2 oz) 50 g Butter, Softened
2 tbsp (30 ml) chopped parsley
2.5 ml (1/2 tsp) chopped fresh thyme or 1.25 ml (1/4 tsp) dried thyme
salt and pepper
2 tbsp (30 ml) chopped parsley
2.5 ml (1/2 tsp) chopped fresh thyme or 1.25 ml (1/4 tsp) dried thyme
salt and pepper
method
Beat the butter until creamy in a small bowl. Add the herbs, beating until well combined.
Season the mixture with salt and a small pinch of pepper.
Use at once or press into small pots, tapping the pots while filling to knock out all the air.
Cover with foil and refrigerate until required. Use within 2 days.
Season the mixture with salt and a small pinch of pepper.
Use at once or press into small pots, tapping the pots while filling to knock out all the air.
Cover with foil and refrigerate until required. Use within 2 days.
serving amount
makes 50 g (2 oz)
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