Herb Butter

Ingredients

• 1/2 cup salted butter, softened
• 1/2 tsp dried marjoram, crumbled
• 1/2 tsp dried rosemary, crumbled
• 1/2 tsp dried thyme, crumbled
• 1/8 tsp dried basil, crumbled
• 1/8 tsp dried sage, crumbled

Directions

1. Combine all ingredients in a small bowl.
2. Place mixture on a piece of plastic wrap; using plastic wrap as an aide, shape mixture into a log. Wrap log in plastic wrap.
3. Refrigerate for up to 2 weeks or freeze for up to 1 month.
4. To use, toss desired amount of butter with freshly cooked vegetables. Season vegetables to taste with salt and pepper. Butter may also be spread on sliced French bread and heated to make herb bread.