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Great recipe, very easy to make. Goes great with hot bread as well as steamed veggies. I've also used this along with some parmesan cheese mixed into couscous. Works well with everything I've tried so far. Seems to keep nicely in the freezer.

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joannarose July 17, 2008

So far, I've only tried this on hot French bread, and it was really great. The herbs work well together, no flavor overpowers any of the others. I froze the remainder and look forward to using it in the future.

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Ginny Sue January 27, 2008

I love compounded butters and this is no exception. I made as written after having a party in my herb garden. I picked parsley, garlic chives, thyme and even a sage leaf for interest. I paused near the rosemary and dill but decided that might be overkill. ;-) The butter is all whipped up and twiddling its thumbs in the fridge waiting for the breadmaker to do its job. Thanks for yet another great recipe!

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SusieQusie May 03, 2007
All-Purpose Herbed Butter