Herb Lemon Butter

By mirelsonp

Ingredients

• 1/4 cup chopped mixed herbs (flat leaf parsley, chervil, taragon, chives)
• 1 stick softened unsalted butter
• 1 tsp finely grated lemon zest

Details

Servings 1

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.