Herb butter, a simple to make yet luxurious addition to roasted and grilled foods. The combination of French tarragon, parsley and thyme is a perfect pairing for chicken, fish, mushrooms and pork and delicious as a flavorful topping for rice and potatoes.

And while this combination of herbs if my farmer favorite, if you have others on hand, try them!

RECIPE FOR Herb Butter:
* Butter – 4 Tablespoons at room temperature
* Lemon juice – ½ teaspoon
* French Tarragon – 1 Tablespoon of leaves (loosely fill Tablespoon)
* Parsley – 1 Tablespoon of leaves (tightly fill Tablespoon)
* Thyme – leaves from two to three stems
* Table or fine sea salt (to taste)
* Garlic – if spring garlic then use 1 small, if garlic scapes use 1 and if cured cloves use 1. If spring garlic use both the white and green portions trimming away roots and any dried leaf tips.

Place coarsely chopped garlic in food processing and process until finely minced. After mincing garlic add herbs and repeat until finely minced. Place room temperature butter on a cutting board, add lemon and minced herbs, mix together with a fork. Season with salt to taste (this will vary depending on use of salted or unsalted butter). Herb butter can be made three days ahead. Cover and chill, bring to room temperature before serving if using as a bread spread. Herb butter can also be frozen and used within 30 days for freshest flavor.

If you would like a fluffy whipped butter then using your stand mixer (or hand electric mixer) place 4 ounces of room temperature butter in the bowl along with 2 tablespoons of milk (half and half or whipping cream is even better). Beat on low speed for 2 minutes to incorporate and then beat on high for 2 - 4 minutes until consistency desired is achieved. Then complete the above recipe steps.

Fresh herbs for this recipe are available today either direct from the Farm or from Local Source, southwest Indiana’s premier online food marketplace offering locally grown and produced food.