- 1
0/5
(0 Votes)
Ingredients
- 1/4 cup chopped mixed herbs (flat leaf parsley, chervil, taragon, chives)
- 1 stick softened unsalted butter
- 1 tsp finely grated lemon zest
Preparation
Step 1
Chop herbs and place on cutting board.
Add butter and finely chop together until well combined. Season with salt.
Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder twisting ends; wrap airtight in foil. Chill until solid.
Butter will keep in refrigerator for up to 2 weeks or frozen for up to 3 months.