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This butter goes nicely with delicate flavors like chicken or fish or with stir-fried vegetables like asparagus or green beans.Yields about 3/4 cup.
ingredients
1/2 cup unsalted butter, softened to room temperature
1/4 cup finely chopped flat-leaf parsley
2 Tbs. finely diced shallots
1 Tbs. chopped fresh thyme
2 tsp. finely chopped fresh rosemary
Finely grated zest of 1 lemon plus 1 Tbs. fresh lemon juice
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
how to make
Combine all of the ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined (or pulse in a food processor). Shape into a log in plastic wrap, parchment, or waxed paper (tightening the ends as if it were a sausage) and refrigerate for up to two weeks or freeze for up to three months.
From Fine Cooking 73, pp. 73
photo: Scott Phillips
