Herb-Lemon Zest Butter
Vicki Butts (lazyme)
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- 1/4 c
- mixed herbs (such as flat-leaf parsley, chervil, tarragon, chives), chopped
- 4 oz
- unsalted butter (1/2 cup), softened
- 1 tsp
- finely grated lemon zest
1Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
2Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.
Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.