Although many butter recipes are called "herb butter," this recipe incorporates a wide variety of fresh herbs to give the butter intense - almost extreme - flavor and aroma. You can use this recipe to create your own herb butter with your favorite blend simply by substituting different herbs, but there are two important guidelines: dried herbs should be used only in a pinch (remember that 1 tablespoons of fresh herbs equals 1 teaspoon dried), and strongly flavored herbs (such as rosemary, sage and marjoram) should be added or substituted only in very small amounts so that their flavor does not overpower the rest of the herbs.

Serving Suggestions: This butter is suitable for almost every savory dish. Use only a small amount, because its flavor is very strong. Upgrade meat or fish by dolloping on this butter before grilling, roasting, or broiling, or by sautéing in it. Dollop onto fresh grilled or boiled corn on the cob and let it melt. It is naturally wonderful on fresh baked bread and rolls for breakfast. Spread on warm toast and serve with scrambled eggs fried in the butter.

Prep Time: 5 to 10 Minutes

Makes About 1 Cup

In a food processor fitted with a metal blade, combine all the ingredients and process for about 5 minutes. Taste and adjust the seasoning.