Ingredients
- 65 gr butter softened (unsalted)
- 8 gr chives (fresh)
- 7 gr rosemary (fresh)
- 6 gr curry powder
- 5 gr tarragon (fresh)
with a flat-bladed knife.(A pastry bag can be used to create more intricate shapes.) 3. Allow the butter to rest in the refrigerator for at least two hours so the butter will completely aabsorb the flavor of the herbs. tips: spread over lamb chops during grilling and serve with baked potatoes, steamed vegetables and rolls. from the book of country herbal crafts by Dawn Cusick.
