Triple Lemon Butter

For gift-giving, wrap the butter roll in waxed paper and tie at the ends with holiday ribbons. Add an antique silver butter knife and the latest cookbook if you like. Other butters can also be made by mixing similar amounts of just about any herb to 1 stick of butter.

2 tablespoons fresh lemon balm leaves, chopped or 2 teaspoons dried lemon balm, crumbled

1 tablespoon fresh lemon verbena leaves, chopped or 1 teaspoon dried lemon verbena, crumbled

1 stick butter, softened

1 teaspoon lemon juice

• Wash herbs and set them aside on paper towels until all excess water has evaporated.
• Combine herbs in a small bowl, using a wooden spoon. Reserving 1 teaspoon of the fresh herb mixture, or ½ teaspoon of the dry, mix herbs into the butter.
• Using your hands, shape the butter into a log, dipping each end into the herb mixture set aside in the previous step. Gently score the sides with a fork, using horizontal strokes.
• Store in the refrigerator.