LEMON HERB SEAFOOD BUTTER
1 stickunsalted butter, room temperature
1 Tbspfinely minced shallots
2 tspgrated lemon zest
1 1/2 tspminced lemon thyme
1 1/2 tspminced fresh flat leaf parsley
1 tspwhite wine (optional)
1/8 tspseasoned salt (optional)
How to Make LEMON HERB SEAFOOD BUTTER
- In a small bowl, using a fork, mash butter until fluffy.
- Add remaining ingredients and mix very well.
- Shape into log or disk; wrap in plastic wrap and refrigerate for at least 1 hour.
- To store longer than 1 week, divide into 1 tablespoon size pieces; wrap each piece in wax paper; place in small freezer bag or container; freeze for up to 1 year.