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!