Herb Butter

We had a pot luck BBQ lunch today. I made the corn, and I wanted something special to go with it. I found Emeril's recipe for herbed butter on the food network website. I thought it was really good. I didn't have a lemon, so I used lime juice instead. This butter would be good on bread or steaks, as well.

Ingredients:
1 1/2 sticks (12 TBSP) unsalted butter, at room temp
2 TBSP minced fresh parsley leaves
2 TBSP chopped fresh thyme leaves or lemon thyme leaves
2 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:
In a medium bowl, cream together all the ingredients. Place on a large sheet of plastic wrap. Fold the plastic wrap over the butter and pushing in as you go, roll into a tight cylinder, about 1 1/2 inches in diameter. Refrigerate until firm. (The butter can be refrigerated for up to 1 week, or frozen for up to 1 month.) All I did was mix the ingredients together and put in a small container. I didn't roll it into a cylinder. Make sure your butter is at room temp. If not, it will be nearly impossible to get all of the ingredients incorporated.