• 4 whole sage leaves 
  • 1 shallot minced
  • 2 cloves of garlic peeled and minced 
  • 1 small dill frond 
  • 1 small sprig of mint
  • 1 sprig of oregano
  • 1 sprig of thyme stems removed      
  • 1 bunch of parsley 
  • 1 t of honey 
  • 1 stick of butter 
  • 1 t The Killer Cook's Mediterranean Spice Rub 
  • 3 T water

Method: Cut the butter into cubes and place all ingredients except the water into a food processor, pulse to combine slowly adding the water as necessary. Once all ingredients are incorporated spread butter out onto a piece of wax paper and tightly press and roll into a log shape. Place the butter in the freezer to harden. Once hard transfer to refrigerator and use as needed. Store for up to 1 week in the refrigerator or up to 3 months in the freezer.