Raw A2/A2 Herbed Butter

1. Allow the 8 ounces (1 cup) of butter to soften to room temperature. *If the butter is not soft enough before mixing, briefly place the butter in a heat-proof bowl over a double boiler (a pot with simmering water) for a minute or two. You want it to soften, not cook, to preserve its raw state for maximum nutrition.
2. Cube the softened butter and place it in a medium bowl (or a food processor). Add 1-2 tablespoons of fresh chopped herbs and 1/2 teaspoon of sea salt (IF using unsalted butter). Herb Suggestion: We like to use sage, thyme, and oregano, but feel free to add your favorite fresh herbs (e.g., parsley, rosemary, basil, chives, etc.).
3. We prefer the old-fashioned way by sing a fork to mash and thoroughly mix the herbs and salt into the butter until evenly combined. For a quicker method, pulse the mixture until well-combined, scraping down the sides as needed.
4.  Use immediately, or scrape the butter into a small bowl, container, or onto a sheet of parchment paper and roll it into a log for chilling.

Notes

*If used as a rub or baste for a turkey or chicken, the whole batch (1 cup) is generally considered one large application.

*This compound butter is great over veggies, meats, potatoes, poultry basting and spread over warm bread and biscuits.