This butter is great on fish or steak or as a rub for baking a roast or chicken.

By CHEF 420



2         ounces roasted garlic puree **

1/2     ounce fresh basil (minced)

1/2     ounce fresh parsely (minced)

1/2     ounce fresh tarragon (minced)

1/2     ounce fresh dill

1/2     cup  Medicated Butter (softened)

1-1/2 cup unsalted butter (softened)


**Roasted garlic puree is made by simmering a few garlic cloves in a saute pan coverd with olive oil until cloves turn a golden brown and are soft.Strain out the garlic and pat dry with paper towels, when cool puree in blender or food processor.

TIP: Save your olive oil when done it will be infused with garlic flavor.

Chop basil as small as you can get it, set aside.
Now chop the herbs as small as you can. set aside.
Place your medicated butter in a mixer with the paddle attachment.
Mix the two butters on low speed, then slowly add the lemon juice.
Add the herb/garlic, mix a little.
Last add the basil so as not to bruise it.
***** you can mix it by hand, but the heat of your hands will melt the butter if handled too long.
Next fold the mixture onto a piece of wax paper or thick plastic wrap.
Roll it into a thick tube and scrunch the ends.
Keep it in the freezer until needed, it will be hard enough in about an hour. this is when the flavor is best, but it will hold for years in the freezer. 


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