Shelly's Recipe

STEAKHOUSE STYLE BUTTER

Category: Miscellaneous

1 lb unsalted butter, softened
1/3 cup fresh Italian parsley and basil
1 tbsp fresh oregano
1 tbsp garlic
2 tbsp Dijon mustard
2 tsp black pepper, ground
1 tsp kosher salt
Juice of 1 lemon

Whip butter until smooth. Chop fresh herbs and mince garlic. Combine butter, herbs, garlic, mustard, black pepper, and salt with a spatula. Finish by adding lemon juice. Roll into two logs using parchment paper. Chill for a few hours before use. Transfer to plastic wrap. Can be stored in refrigerator for 3 weeks or in the freezer for up to 3 months. Yield: 20-24 servings)