Categories: Sauces 
      Yield: 1 batch 
  
      2 lb Unsalted butter 
           - room temperature 
      2 tb Garlic, chopped 
      2    Lemons, freshly squeezed 
      2 tb Parsley, chopped and rinsed 
           - in a cheesecloth 
      2 tb Fresh chives, thinly sliced 
      2 tb Shallots, minced 
      2 tb Fresh basil, julienned thin 
      2 tb Fresh thyme, chopped 
    1/2 ts Salt 
  
  In a medium bowl place all of the ingredients and blend them together. 
  You need to rinse the parsley in a cheesecloth and then squeeze out the 
  water, because otherwise it will turn the butter green.