Makes ½ Cup
½ cup (1 stick) unsalted butter, softened
1 clove garlic, minced
1 Tbs fresh parsley, minced
2 Tbs fresh chervil, chopped
1 Tbs fresh lemon juice
1 Tbs cognac
pinch cayenne pepper
salt and freshly ground black pepper
Mix all ingredients in a food processor or blender until smooth.
Place on a piece of waxed paper and form into a cylinder about two inches in diameter.
Wrap and chill for up to three days, until ready to use.
Slice into medallions.
Try this delicious butter on top of broiled lamb chops or broiled chicken breasts.
Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT