Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         unsalted butter
   1      teaspoon      Dijon mustard
   2                    salad burnet sprigs -- - or more to taste
   2                    generous sprigs fresh -- - dill (2 to 3)

Preparation:

Blend all ingredients thoroughly until the mixture is pale green. Alley writes: "This refreshing butter, with its hint of cucumber, is great served on grilled fish or fresh French bread with a salad. Choose young, tender leaves of burnet, as the older ones are often tough." From Lynn Alley's "Herbs in Butter" article in "The Herb Companion.