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Herb butter

By Carol Clark

The herbs are still going rogue all over the garden and, I am here to tell you, it makes the most delicious herb butter you have ever tasted. What a great way to take something totally healthy and turn it into a delectable glob of trans fat.  smiley

My chief chef, Olan, added a little rosemary, a clove of garlic, tarragon and parsley to the softened butter and let it set at room temperature for a couple of hours. We then placed a tad on our protein packed, barbecued salmon for an amazing treat. This would be tasty on grilled steak too. Yum!!

 

Anything out of the garden negates any fat that might be in whatever you mix it with.


"I was 32 when I started cooking; up until then, I just ate."
Julia Child
 

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