Fresh spring herbs, lemon zest, and sea salt make this herb butter a simple, satisfying way to liven up your daily butter experience. Sautée vegetables and roast meat with herb butter, spread it on toast with breakfast eggs, or try the classic French appetizer of fresh radishes and sea salt.
You can support local farms by purchasing fresh spring herbs, whatever they have on hand. This time of year, wild ramps start growing up in the mountains, and we highly recommend adding ramps to butter whenever possible. You won't regret it.
Spring Herb & Lemon Butter
- 1 pound unsalted butter, softened
- 6 T fresh chopped parsley, ramps, basil, rosemary, chives, tarragon (Blend ratio recommendations: If you like spicy herbs make your herb blend heavier on the ramps and chives. If you like aromatic herbs, blend heavier on the rosemary and tarragon. If you like a family friendly butter, blend heavier on the parsley, basil, and chives)
- 4 T lemon juice, freshly squeezed
- Zest of one lemon
- sea salt and black pepper to taste
Allow the butter to soften.
Mix the herbs together and then stir them into the softened butter. You can use a food processor or a mixer to obtain the smoothest texture possible, but a whisk will do.
Slowly add the lemon juice and lemon zest, stirring constantly.
Mix in sea salt and pepper to suit your taste.
What's your favorite way to use herb butter?
We want to hear your recipes with herb butter, let us know in the comments below!
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