Lemon Herb Butter
This is a simple way to add brightness and depth to any meal. Use high-quality butter and fresh herbs to ensure the flavor carries through.
The importance of temperature
The butter must be soft enough to blend without melting. Take it out of the refrigerator thirty minutes before you begin.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Microplane or zester
What goes in.
- 8 ozunsalted butter, softened
- 1large lemon, zested
- 2 tbspfresh parsley, finely minced
- 1 tbspfresh chives, finely minced
- 1/2 tspflaky sea salt
- 1/4 tspblack pepper, freshly cracked
Homogenizing the mixture
Use a folding motion to incorporate the aromatics, ensuring the zest and herbs are evenly distributed without whipping air into the butter.
The method.
Softening
Place the butter in a bowl and press it with your spatula. It should yield to pressure but still hold its shape.
Zesting
Microplane the lemon directly over the bowl. Ensure you only get the yellow outer skin, avoiding the bitter white pith.
Seasoning
Add the finely minced herbs, salt, and pepper.
Folding
Fold the ingredients into the butter until the green specks are spread throughout the yellow mass.
Rolling
Scoop the butter onto a sheet of parchment paper. Roll it into a tight cylinder, twisting the ends to seal it like a candy wrapper.
Chilling
Place the log in the refrigerator for at least thirty minutes to firm up before slicing into rounds.
Other turns to take.
Garlic Version
Add one small clove of garlic, grated into a paste, for more pungency.
Spicy Version
Add a half teaspoon of red pepper flakes for heat.
When it doesn't go to plan.
Use unsalted butter so you can control the salt level exactly.
Mince your herbs very finely; large leaves will interfere with the texture.
If you are not using the butter immediately, the log will keep for one week in the refrigerator or two months in the freezer.
The ones that keep coming up.
Can I use dried herbs?
Dried herbs do not hydrate well in cold butter. Stick to fresh herbs for the best result.
Why does my butter turn watery?
The butter was likely too warm or handled too aggressively, causing the milk solids to separate.
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