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Martha Stewart's Cooking School, Episode 113

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Yield:
Makes about 1/2 cup
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Ingredients

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Directions

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  • In a small bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper then loosely fold paper in half towards you and roll back and forth to form butter into a log pressing to remove any air pockets. Wrap parchment around butter, and then twist ends to seal and tie with twine. Refrigerate until firm, about an hour.

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