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Fines Herbes Butter
- 1 cup packed fresh flat-leaf parsley leaves
- 1/4 cup each packed stemmed spinach and watercress leaves
- 2 tablespoons coarsely chopped fresh chives
- 1 tablespoon of chopped fresh chervil, tarragon, basil, dill, thyme, or sorrel (either a single herb or in any combination)
- 1 teaspoon salt
- 1 teaspoon anchovy paste
- 1 cup (2 sticks) softened unsalted butter
Directions:View on Epicurious
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