Herb Butter

The finer the herbs are chopped, the more evenly the flavor will be distributed in the butter.

The butter should really be soft (room temperature), otherwise it won't whip up nicely.

Add the lemon juice little by little so the herb butter doesn't become too tart.

Do a quick taste test before the final seasoning and add a pinch of salt if needed.

When shaped into a log in cling film, the herb butter is especially easy to slice later on.