KRAUTERBUTTER (HERB BUTTER)

1/4 POUND BUTTER
2 LEVEL TABLESPOONS FINELY CHOPPED FRESH PARSLEY
1/2 ROUNDED TEASPOON GROUND DRIED TARRAGON
1/2 ROUNDED TEASPOON DRIED DILL
1 ROUNDED TEASPOON FINELY MINCED FRESH CHIVES
1 ROUNDED TEASPOON DRIED CHERVIL
1 ROUNDED TEASPOON MINCED ONION
2 TEASPOONS LEMON JUICE
SALT

Allow 1/4 lb. butter to come to room temperature. Whip with a fork until light and fluffy in a small steel or glass saucepan. Important—do not use aluminum. Add all ingredients and whip together. Let stand overnight in a cool place. Salt to taste. Whip lightly just before serving.

Serve well chilled on hot fried, baked or roasted meats.

Miller’s German Cookbook

Olga