- 1/2 lb butter
- 2 T EVOO
- 1 T chives
- 1/2 T thyme, sage, or rosemary
- parchment paper
- Chop butter into small cubes.
- Put oil and herbs into food processor; blend until oil is colored.
- Whip butter 5-7 minutes, add oil, and whip 2 more minutes.
- Spoon butter onto parchment, then tightly roll up into log, twisting ends. Chill in fridge for 2 hours. Cut rounds off as needed.