Herb Butter Blend
3 cloves minced garlic
3 teaspoon dried oregano
2 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
Salt to taste
Yield: About 1/8 cup
Mix all ingredients thoroughly.
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.