Herb-Lemon Zest Butter

Ingredients for Herb-Lemon Zest Butter

• 1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped

• 1 stick (110g ) unsalted butter, softened

• 1 teaspoon finely grated lemon zest

Put herbs on a work surface. Add butter and lemon zest. 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 the ends; wrap airtight in foil. Chill until solid.

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

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.