Herb-Lemon Zest Butter

Herb-lemon Zest Butter Recipe

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Vicki Butts (lazyme)


I like to make flavored butters and keep them in the freezer. Then I can slice off what I need to add some flavor to steamed veggies or grilled meats and poultry at the last minute.


★★★★★ 1 vote

1/2 cup
15 Min
No-Cook or Other


  • 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

How to Make Herb-Lemon Zest Butter


  1. Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
  2. Transfer 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.
  3. DO AHEAD:
    Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

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About Herb-Lemon Zest Butter

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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