INGREDIENTS

  • 1 lb butter , softened
  • 2 lbs margarine (no spreads or low-fat products)
  • 2 tablespoons lemon juice
  • 4 tablespoons fresh parsley , chopped fine
  • 1 teaspoon white pepper
  • 1 tablespoon dried dill weed
  • 1 teaspoon dried tarragon

DIRECTIONS

  1. In a Kitchen-aide mixer, whip the butter and margarine together on slow speed until it is creamy.
  2. Continue using the wire whip and raise the speed to high to triple the volume of the butter/margarine, scraping the sides down occasionally.
  3. Reduce the speed to low to add the remaining ingredients and blend.
  4. Return the speed to high and whip for a couple more minutes, scraping down the sides as needed.
  5. Keep refrigerated and covered at all times after processing.