Herb Butter for Steak Chicken Chops or Veggies

I love this stuff! Try it on steak, chicken, pork, corn, potatoes etc. You can store the unused portion in the fridge for about a week or the freezer for 3 months. I just tried this on some warm sourdough bread and it knocked my socks off! Wonderful!

• Ready In: 5 mins
• Serves: 8
• Yields: 1/2 cup

Ingredients

• 1⁄2 cup butter, at room temperature
• 2  tablespoons fresh sage (I use a mix of mostly chives and add a bit of each of the others) or 2  tablespoons fresh rosemary (I use a mix of mostly chives and add a bit of each of the others) or 2  tablespoons fresh thyme (I use a mix of mostly chives and add a bit of each of the others) or 2  tablespoons fresh chives (I use a mix of mostly chives and add a bit of each of the others) or 2  tablespoons fresh parsley (I use a mix of mostly chives and add a bit of each of the others) or 2  tablespoons fresh basil, chopped (I use a mix of mostly chives and add a bit of each of the others)
• 1  teaspoon cracked pepper
• 1  teaspoon  balsamic vinegar

Directions

1. Whisk butter until creamy.
2. Stir in remaining ingredients.
3. Place butter on a piece of plastic wrap, and roll into a log shape.
4. Twist the ends tight like a tootsie roll.
5. Place in fridge or freezer until firm.
6. Time does not include chilling.