Herb Butter Seasoning

[Chef]

2 pounds butter
2 teaspoons lemon juice
FOR VEGETABLES:
1 tablespoon dried basil leaves, crushed
2 teaspoons ground marjoram
1 tablespoon dried savory leaves, crushed
FOR MEATS:
2 teaspoons ground marjoram
4 teaspoons dry mustard
1 tablespoon dried tarragon leaves, crushed
1 tablespoon dried rosemary leaves, crushed
Yield: 1 quart
1. Place butter in mixer bowl. Let stand at room temperature until soft enough to mix.

2. Add lemon juice and seasonings to butter. Mix on low speed, using flat beater, until all ingredients are mixed thoroughly.

and herbs may be substituted for those listed in the recipe. See Appendix B for use of herbs and spices in cooking.

White, cider, or wine vinegar may be substituted for part or all of the lemon juice.

Unsalted butter may be substituted for salted butter.

VARIATIONS:

Curry Butter. Omit seasonings. Add 1 Tbsp curry powder.

Dill Butter. Omit seasonings. Add 1 Tbsp dill weed.

Lemon Butter. Omit seasonings. Increase lemon juice to 1 cup and add 3 Tbsp freshly grated lemon peel.

Onion Butter. Omit seasonings and lemon juice. Blend in 2 oz onion soup mix.

Tarragon Butter. Omit seasonings. Add 4 Tbsp tarragon leaves.