This compound butter is intensely flavored with the herbs that grace our foods in the fall, and it’s a great way to use up extra herbs left over from your Thanksgiving preparations. Try it on your next slice of toast for a hint of autumn; we like it slathered over our Parker House Rolls.
8 tablespoons unsalted butter (1 stick), softened
1/4 cup minced, lightly packed, mixed herb leaves such as parsley, thyme, sage, or marjoram (about 4 to 5 sprigs)
1/2 teaspoon kosher salt
Mix together all ingredients in a medium bowl until thoroughly combined.
Place butter on a sheet of plastic wrap. Shape into a log and twist the ends of the plastic to seal. Place butter in the refrigerator to harden, or use soft as a spread.