Five-Herb Compound Butter
Ingredients:
½ pound Unsalted butter (two sticks)
2 teaspoons Fresh chives, chopped fine
2 teaspoons Fresh parsley, chopped fine
2 teaspoons Fresh dill, chopped fine
1 teaspoon Fresh thyme, stems removed
½ teaspoon Fresh rosemary, stems removed and chopped fine
1 tablespoon Dijon mustard
1 Lemon, squeezed
1 teaspoon Garlic, finely chopped
¼ teaspoon Crushed red peppers
Instructions:
Remove butter from refrigerator for 1 hour. Place room-temperature butter into a medium-size mixing bowl. Add remaining ingredients and blend mixture well. Place onto parchment paper and roll cylinders. Refrigerate until firm. Cut into medallions to melt over steak, chicken or pork.