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Use this compound butter when making our Corn on the Cob with Herbed Butter.

Martha Stewart Living, July/August 1999

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Yield:
Makes 1/2 pound
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Ingredients

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Directions

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  • Combine butter and herbs in the bowl of a food processor fitted with the paddle attachment. Season with salt and pepper, and process until well combined.

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  • Using a rubber spatula, turn butter out onto the center of a 12-inch square piece of parchment. Shape butter into an approximate 4-by-8-inch rectangle. Fold up parchment, and cover with plastic wrap. Transfer to refrigerator until ready to use.

Cook's Notes

Molding butter into a long, flat rectangle makes it perfect for rolling and buttering corn on the cob. As a substitute for fresh herbs, try about 1 1/2 tablespoons lemon zest or 1/2 tablespoon freshly grated nutmeg.

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