Lemon Herb Butter

This Lemon Herb Butter is refreshing and delicious on rolls, stuffed into the skin of a turkey before cooking, or added to Italian Pasta or to steamed vegetables.

Difficulty: Beginner

Cuisine American, Italian

Keyword Misc.

Prep Time 15

Mixing Time 15

Servings 16 Pats of Butter

Calories 51kcal

Equipment

Medium Mixing Bowl
Plastic Wrap
Small Spatula

INGREDIENTS

½ cup Unsalted Butter - 1 stick - Room Temp.
2 Tbsp. Lemon Zest
1 tsp. Fresh Lemon Juice
½ tsp. Fresh Rosemary - finely chopped
½ tsp. Fresh Thyme - finely chopped
½ tsp. Fresh Sage - finely chopped
Salt & Black Pepper - To taste

INSTRUCTIONS

Mash butter in a bowl until smooth and creamy with a fork of small whisk.
Using a small spatula, mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into butter until thoroughly combined
Roll into a log in Plastic Wrap and refrigerate until solid.

Notes

May be stored in a tightly sealed container in the refrigerator for 4 to 5 days or Frozen for 3 months.

Add to cooked thick spaghetti with some Italian Blend Cheese for a delicious Cacio e Pepe