To make herb butter, soften 1/2 pound of butter to room temperature. Add 1/8 cup blend to butter and blend well. Refrigerate and allow to age at least 4 hours or overnight. Store in airtight container in refrigerator. To keep, freeze for up to 3 months.
Try melting herb butter and use to baste poultry or add flavor to frying oil.
3
cloves minced garlic