Garden Herb Butter
Classic compound butter brightened with watercress, chervil, parsley, salad burnet, garlic, and shallot.
Instructions
- Blanch watercress, chervil, salad burnet, and parsley in boiling water for 30 seconds. Drain and dry thoroughly.
- Pound herbs in a mortar with garlic, shallot, and a pinch of salt until finely broken down.
- Beat in the butter until evenly combined. Chill until firm and use as desired.
