Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: using an electric mixer, cream butter until light and fluffy. stir in finely minced herbs and lemon juice or lemon rid. season to taste with salt, pepper and other desired seasonings. shape as desired. chill for several hours to allow the flavors to blend. if stored in the refrigerator, herb butters should be used within 3 days. if frozen, herb butters will keep for 6 months. suggested herb combination: - basil, tarragon and thyme. - chives, parsley, tarragon and shallots. - rosemary, chives, parsley and garlic. - chives and sun-dried tomatoes. - mint, parsley and garlic.

Target recipe: make sure butter is sufficiently warm enough to spread. blend herbs into butter, mixing well. season to taste with salt and pepper. chill in sealed container. note: herb butter will keep for up to 1 week in refrigerator. note: to reduce calories and fat, fat-free margarine also works well in this recipe, but do not let the fat-free margarine sit out to warm.