Maitre d’Hotel butter

My Carolina Kitchen

1 stick best quality butter, softened to room temperature

2 tablespoons chopped fresh Italian flat-leaf parsley

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh thyme

1 - 2 tablespoons freshly squeezed lemon juice

Using a rubber spatula, cream the butter and mix with remaining ingredients, adding lemon juice a little at a time and stirring until well blended. Turn the mixture out onto a piece of plastic wrap, form a log about 4” long, wrap closely in the plastic wrap and refrigerate for a least an hour. Slice into discs when ready to serve. Can be wrapped and frozen for several months. Great on steak or other grilled meat.

Adapted from The New York Times Cookbook