From Saucy Sally's Site. She says it comes from the former Jai Lai Restaurant in Columbus, Ohio. It keeps indefinitely in the refrigerator, and freezes well. I like to use it on baked potatoes and cooked vegies... and, of course, on hot bread -- yum!
Combine herbs with butter and mix well. Let sit at room temperature for several hours to let the flavors develop. Refrigerate, tightly wrapped.
NOTES: I use 1 large garlic clove, minced. For parties, I make a butter mold: while still soft, spoon the herbed butter into a small mold, then cover and freeze overnight; put in the refrigerator until the day of use, then turn out onto a small plate to serve.