100g softened unsalted butter
two good handfuls of mixed fresh herbs, finely chopped
1 teaspoon coarse sea salt
1 teaspoon fresh pepper
Combine all the ingredients in a small bowl with a wooden spoon. Mix well until herbs are distributed evenly. Spoon softened butter mix into a rough cylindrical shape on a rectangle of waxed paper. Fold the wax paper over and twist the ends tightly shut. Roll the butter back and forth on a counter to create a neat cylinder and chill in the fridge for at least an hour. Alternatively you can pack the butter into a ramekin and cover with plastic film. The butter will keep in fridge for about 2 weeks, and in the freezer for up to two months.
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