From the kitchen of: Grace Stevens (1979)
Ingredients:
4 oz. butter
2 Tbsp. chopped onion
1 Tbsp. Tarragon Vinegar
1/4 tsp. Thyme
2 tbs. parsley
1/4 tsp. sage - rubbed
1/4 tsp. salt
1/4 tsp. Pepper
1/2 tsp. prepared mustard
Spread on French Bread slices. Place slices together back in loaf shape. Wrap in foil, bake 20 minutes at 300 degrees.
We made this herb butter for Mother's Day, but didn't end up using it that day. Refrigerates well.
ReplyDeleteHowever, DON'T double unless you're really going to use it. (We doubled it to share with family, but ended up only using one loaf of French bread. WAY too strong.) Also, be sure to chop the onions extremely fine. Ours were way too big.