Lemon Herb Butter Print Email

1/2 cup unsalted butter, softened to room temperature
1/4 cup finely chopped flat-leaf parsley
2 tablespoons chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
Finely grated zest of 1 lemon plus 1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined. Shape into a log in plastic wrap, parchment, or waxed paper (tightening the ends as if it were a sausage) and refrigerate for 2 weeks or freeze up to 3 months.

Source: Fine Cooking No. 73.