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Savory Butter

french, fall, italian

2 tablespoons summer savory leaves; stems removed
6 tablespoons butter; softened

TO PREPARE: Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate. (Can be refrigerated up to 3 days or frozen up to 1 month.) Yields: 3/4 cup NOTES : An infused butter for poultry. Make the herb butter for the pasta sauce, then wrap and refrigerate 3 tablespoons for the Savory-Swiss Chard Frittata; another day's meal. 1336 0

Contributor: Cook's Magazine September/October 1988

Yield: 12 servings

Preparation Time: 0:10

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