Herb-Lemon Zest ButterDiane Fields
Recipe information
Yield
Makes 1/2 cup
Ingredients
1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon finely grated lemon zest
Preparation
Step 1
Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
Step 2
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.
Step 3
DO AHEAD: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
Recipe notes
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