Herb Butters and Oils

Herbs mixed in butter can be spread on bread, vegetables, meats, and sauces.
Just chop up four to six tablespoons of herbs, your choice (basil,chives, dill, parsley, cilantro, thyme or sage) Blend herbs into butter (yes I have been known to use margarine) with a fork. Place butter onto wax paper and roll up. Refrigerate twenty-four hours. Slice the roll into pieces or shave into curls for serving, or just add to the dish you are making.
One of my favorite italian restaurants serves olive oil with sprigs of rosemary in it to compliment their french bread. It tastes wonderful and is easy to duplicate. Get one of those pretty oil bottles with spouts from Pier One, or any store you know that carries these, add fresh sprigs of rosemary and pour olive oil into bottle. Let set at least overnight. Pour onto pretty plate and dip your warm french bread in it. At the restaurant they also suggest adding ground pepper and parmesan cheese before dipping.
Happy Herbing !!