Step 1

Allow the butter to soften.

Step 2

Mix the parsley and chives together and then stir them into the softened butter.

Step 3

Slowly add the lemon juice, stirring constantly.

Step 4

Mix in sea salt and pepper to suit your taste.

Step 5

Allow the butter to soften.

Step 6

Remove the basil leaves from the stem.

Step 7

Pile them one on top of the other and roll into a tube. Envision a cigar.

Step 8

Slice in 1/8- 1/4 inch slices all along the roll.

Step 9

Allow the pieces to fall apart.

Step 10

Stir the basil pieces into the butter.

Step 11

Allow the butter to soften.

Step 12

Mince the garlic and add it to the butter.

Step 13

Combine the herbs to suit your taste.

Step 14

Place in the fridge for 2 hours before using, so the flavors can blend.

Step 15

Allow the butter to soften.

Step 16

Cut the sage into 1/4 inch square pieces.

Step 17

Mix the two together.

Step 18

Allow the butter to soften.

Step 19

Finely chop the parsley, tarragon, and chervil.

Step 20

Snip the rosemary leaves.

Step 21

Add all of the herbs to the butter and mix well

Step 22

This butter will enhance the flavor of vegetables, fish, or French bread.

Step 23

Allow the butter to soften.

Step 24

Crumble the dried mint into the lemon juice. Stir well.

Step 25

Slowly pour the juice into the butter stirring constantly.

Step 26

Allow the butter to soften.

Step 27

Crumble the dried herbs into the lemon juice and stir well.

Step 28

Slowly pour the juice into the butter stirring constantly.

Step 29

Allow the butter to soften.

Step 30

Stir in the horseradish cream and the chopped chives.

Step 31

Add salt and pepper to taste.

Step 32

Refrigerate butter for several hours before serving.