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Ingredients:

1 lb. unsalted butter, softened

1 cup herbs*, tightly packed and freshly chopped

1/4 cup lemon or lime juice

french sea salt (optional)

Directions:

Cream the butter in a mixer at medium speed. Add the herbs, lemon or lime juice and mix until totally incorporated. Roll the butter in plastic wrap and chill until firm**. Use as a topping for hot foods, a "stuffing" for fish or poultry, or a last minute enrichment for soups or sauces.

Notes:

*Any herb you like can be used, just make sure it is fresh and in good shape. Don't limit yourself to just herbs; black truffles, crab, roasted garlic, maple syrup, dried fruit and cheese can be used and even in combinations. You are limited only by your imagination.

**The compound butter can be frozen up to six months well wrapped.

©2000 eric villegas