Recipe information
Yield
Makes 1/2 cup Servings
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
Need to make a substitution?
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.
Nutrition Per Serving
One tablespoon contains: Calories (kcal) 80.6 %Calories from Fat 98.4 Fat (g) 8.8 Saturated Fat (g) 5.6 Cholesterol (mg) 24.0 Carbohydrates (g) 0.1 Dietary Fiber (g) 0.1 Total Sugars (g) 0.0 Net Carbs (g) 0.1 Protein (g) 0.0 Sodium (mg) 0.9