Herb Butter

• 1 small garlic clove, peeled
• ½ small bunch chives (about ¼ ounce), cut into 1-inch pieces
• 2 sprigs fresh thyme, leaves only
• 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and softened
• ½ teaspoon kosher salt

Nutritional information per serving (1 tablespoon): Calories 100 (99% from fat) • carb. 0g • pro. 0g • fat 11g

sat. fat 8g • chol. 30mg • sod. 67mg • calc. 1mg • fiber 0g

1. Insert the small work bowl and small chopping blade.  With the food processor running on High, drop the garlic through the small feed tube to finely chop. Scrape down the sides and add the chives and thyme leaves. Pulse to chop, about 5 to 6 times.
2. Add the butter and salt. Pulse to break up butter, about 5 to 6 times. Process on High until all the ingredients are fully combined, about 40 seconds.
3. Use herb butter immediately or transfer to a sheet of wax paper, shape into a log about 4 to 5 inches long, wrap and twist the ends in opposite directions to seal. Store in the refrigerator until ready to use.
4. TIP: Use this recipe as a guide for making any type of compound butter. Add a different assortment of herbs, chopped vegetables, crumbled bacon, or sweet ingredients like honey or cinnamon sugar.