Use a total of 2 Tablespoons fresh herbs per cup of butter. Lime juice may be substituted for lemon juice.
Cilantro, Garlic & Lime Juice: corn on the cob, cooked carrots, grilled chicken
Chive & Parsley: baked potatoes with sour cream
Rosemary & Garlic: steak, potatoes
Sage & Thyme: turkey rub, other poultry, sautéed vegetables