Recipe: italian-herb compound butter

Ingredients

• 1 cup unsalted butter, softened
• 1 tablespoon minced shallot
• 4 teaspoons minced garlic
• 1 teaspoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon bourbon
• 1/2 teaspoon finely chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon finely chopped fresh oregano
• 1 dash ground nutmeg

Directions

1. Place all ingredients in food processor container. Cover; pulse on and off until blended. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
   
   Cook's Tip:

   To mold butter into shapes, pack prepared butter into molds prior to refrigeration.

   Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.