For the herb butter, bring butter to room temperature and blend in food processor until fluffy. In the meantime, peel the garlic and add it.
Chop chives, parsley, basil, dill and chervil very finely and add. Squeeze lemon and add juice. Continue to stir until you have a nice creamy mixture. Season with salt and pepper to personal taste.
Pour butter into a mold and refrigerate overnight. Turn the herb butter out onto a plate and serve.
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