Herb Butter

A pat of this herb butter enhances grilled seafood, chicken, or steak. Try adding it to rice, pasta, and soups. For the most flavor, mash in as much of the herbs as the butter will hold. Any tender herb is appropriate. Wrap the butter tightly in plastic so it doesn't absorb odors.

• 1 lb. unsalted butter, cut into pieces and softened to room temperature
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup fresh lemon juice
• 4 cups assorted fresh tender herb leaves (choose from tarragon, thyme, parsley, basil, dill, chives, marjoram, chervil)

In a food processor, combine the butter, salt, and pepper. Process until you get a creamy paste, scraping down the sides as necessary, and then add the lemon juice and process until creamy. Add the herb leaves and process again until well blended. Shape into 2 logs in parchment or waxed paper, roll tightly, wrap well in plastic, and chill (or freeze for up to 3 months). Cut off a slice and lay it on the hot food just before serving.