mixed herbs (such as flat-leaf parsley, chervil, tarragon, chives), chopped
unsalted butter (1/2 cup), softened
finely grated lemon zest
How to Make Herb-Lemon Zest Butter
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.
Printable Recipe Card
About Herb-Lemon Zest Butter