Herb Butter

• 1/2 pound unsalted butter, softened
• 1 tablespoon plus 2 teaspoons minced fresh chives
• 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon minced flat-leaf parsley leaves
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Pinch of cayenne
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.
2. Lay about a foot long section of plastic wrap on a work surface.
3. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long.
4. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter.
5. Twist the ends together like a party favor.
6. Refrigerate until firm or freeze for up to 1 month.
7. Sliced as needed for corn on the cob, grilled steaks, or Chicken Kiev.

butter, fresh chives, freshly squeezed lemon juice, flatleaf, kosher salt, freshly ground black pepper, cayenne, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/herb-butter-recipe.html (may not work)