herb-lemon zest butter

Name: Herb-Lemon Zest Butter
Prep time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/4 cup(s) mixed herbs (such as flat-leaf parsley, chervil, tarragon, chives), chopped; 4 ounce(s) unsalted butter (1/2 cup), softened; 1 teaspoon(s) finely grated lemon zest

(1 RATING)

7 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Nov 3, 2015

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.

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prep time 15 Min

cook time

method No-Cook or Other

yield 1 /2 cup

Ingredients

1/4 cup mixed herbs (such as flat-leaf parsley, chervil, tarragon, chives), chopped
4 ounces unsalted butter (1/2 cup), softened
1 teaspoon finely grated lemon zest

How To Make herb-lemon zest butter

Step 1

Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.

Step 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.
Step 3

DO AHEAD: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
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