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Fancy butter is no longer limited to your favorite steakhouse. Our herbed compound butter will jazz up any dish and is a cinch to make.
1/4 cup unsalted butter
1/8 ounce parsley
1/8 ounce tarragon
1 clove garlic
Roughly chop tarragon and parsley leaves, discarding stems. Mince garlic. Peel shallots and mince.
Add chopped herbs, garlic, 1 tablespoon minced shallot, 1/8 teaspoon salt, and pepper to small bowl with butter. Using a fork, mash to fully combine.
Transfer compound butter to 1 piece plastic wrap and roll into a 1-inch thick log. Twist ends of plastic to seal tightly. Place in freezer to help butter set.
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