herb-lemon zest butter
(1 rating)
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I like to make flavored butters and keep them in the freezer. Then I can slice off what I need to add some flavor to steamed veggies or grilled meats and poultry at the last minute.
(1 rating)
yield
1 /2 cup
prep time
15 Min
method
No-Cook or Other
Ingredients For herb-lemon zest butter
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1/4 cmixed herbs (such as flat-leaf parsley, chervil, tarragon, chives), chopped
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4 ozunsalted butter (1/2 cup), softened
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1 tspfinely grated lemon zest
How To Make herb-lemon zest butter
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1Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
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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.
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3DO AHEAD: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
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