Bentley Butter

Cuisine, July 1982

10 minutes — 1 cup

Ingredients

1	cup	unsalted butter (softened)
2	tablespoon	pimiento (finely chopped)
1	tablespoon	fresh chives (chopped)
1	teaspoon	worcestershire sauce
1	teaspoon	garlic (minced)
1⁄2	teaspoon	salt

Instructions

Beat butter in medium bowl until creamy; gently stir in remaining ingredients. Transfer to crock. Butter can be stored, refrigerated, up to 5 days. Remove 1 hour before serving as spread with bread.