Butters for tea sandwiches

Compound Herb Butter:

1/4 cup lightly packed fresh basil, parsley, cilantro, or mint
1 medium scallion, white part only, chopped fine
1/2 cup butter, cut into pieces
1 teas freshly squeezed lemon juice
1/4 teas dry mustard
1/4 teas white pepper
1/4 teas salt

1) In a food processor, combine the herbs and scallion. Process in bursts until both are finely chopped. Add the rest of the ingredients and process until the mixture is fluffy, scraping often.
2) Scrape the butter onto a work surface and with dry, cool hands, fashion it into a roll. Wrap in plastic wrap and refrigerate for up to 1 week. It may also be wrapped in aluminum and frozen for a month or so.
3) Bring to room temperature before using, about 20 minutes on the counter.



Tarragon Mustard Butter:

1/2 cup butter, softened
2 TBL chopped fresh tarragon or dried leaves
1/2 teas mustard seed or powder

1. In a small bowl, mix all ingredients with a mixer or processor until they are light and fluffy.
2. Cover and let the butter stand at room temperature for 3-3 1/2 hours to give the flavors time to blend.
3. Refrigerate the butter well-covered for up to 3 days, if you have used fresh tarragon, and for 1 week or so if you have used dried.
4. You may also make into a brick or roll and wrap in plastic.
For the ham

Cucumber Sandwiches with Mint Butter:

1/4 cup butter, softened
2 TBL fresh mint leaves, chopped
8 very thin slices good brown bread (rye, squaw, pumpernickel, crusts removed)
1/2 large cucumber, peeled and thinly sliced
Tarragon for sprinkling

1. In a small bowl, combine the butter and mint. Mix well.
2. Spread the mint butter on the bread slices. Cut into fourths, square.
3. Lay the cucumber on the slices and sprinkle with tarragon. Serve open-faced.