HERB BUTTER (beurre maitre d’hotel – parsley -, beurre de fines herbes – mixed herbs -, beurre d’estragon – tarragon -, for broiled meats and fish and for sauce and soup enrichments)

½ cup butter

1 tablespoon lemon juice (1/4 teaspoon finely grated lemon zest can also be added)

2 to 3 tablespoons minced fresh parsley, or mixed green herbs, or tarragon (or dried tarragon and fresh parsley)

salt and pepper

1. Thoroughly cream the butter. Drop by drop, beat in the lemon juice. Then beat in the herbs, lemon rind if you are using it, and season to taste with salt and pepper.

adapted from Julia Child, Mastering the Art of French Cooking, Volume I