Herb Butter 3

A third variation in my selection of herb butters. I have a herb garden and enjoy the bounty from there, but dried herbs can also be used in these all year long.

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 1⁄2 cup butter, softened
• 1⁄8 teaspoon onion powder
• 2  teaspoons  minced fresh parsley
• 2  teaspoons  minced fresh tarragon
• 2  teaspoons  minced fresh thyme
•  salt
•  fresh ground pepper

Directions

1. Make sure butter is sufficiently warm enough to spread.
2. Blend herbs and seasonings into butter and mix well.
3. Season to taste with salt and pepper.
4. Chill in sealed container.
5. Note: herb butter will keep for 1 week in the refrigerator.
6. Note: to reduce calories and fat, fat-free margarine works well in this recipe, but do not let the fat-free margarine sit out to warm.