Lemon Herb Butter

🕒 Prep: 10 min
🔥 Cook:
🍽 Serves: 8

If you're looking to elevate your dishes effortlessly, this Lemon Herb Butter is your new best friend. With a zesty kick and fragrant herbs, it transforms simple meals into something special. Perfect for adding a burst of flavor, this recipe is both versatile and easy to make.

Why You'll Love This Recipe

  • Bright, fresh flavors that wake up any dish.
  • Simple ingredients, big impact.
  • Customizable to suit your herb garden bounty.
  • Quick to prepare and stores well in the fridge or freezer.
  • Perfect for enhancing meats, vegetables, and even bread.

Ingredients

1 cup unsalted butter, softened
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Step-by-step Instructions

Start by placing your softened butter in a medium bowl. It’s important that it’s soft, but not melted, so it mixes smoothly with the other ingredients. Add the lemon zest and lemon juice; this duo gives the butter its vibrant flavor. Now, toss in the chopped parsley, thyme, and rosemary. These herbs not only add freshness but also a beautiful aroma. Sprinkle in the salt and black pepper. Using a spatula or spoon, mix everything together until you have a well-combined, smooth mixture.

Next, lay out a sheet of parchment paper on your counter. Scoop the butter mixture onto the paper and gently shape it into a log. Roll it up in the parchment, twisting the ends to seal it. Pop it in the fridge to chill for at least an hour. Chilling helps the flavors meld and makes the butter easier to slice.

Tips & Tricks

  • If you’re short on time, speed up the chilling process by placing the butter in the freezer for about 20 minutes.
  • For a smoother texture, ensure your herbs are finely chopped.
  • Use a microplane for zesting the lemon to avoid the bitter white pith.

Serving Suggestions

This Lemon Herb Butter is incredibly versatile. Melt a pat over grilled chicken or fish for an instant flavor boost. It’s also fantastic melted over steamed vegetables or smeared on warm crusty bread. For a special touch, add it to baked potatoes or toss it with hot pasta.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs in a pinch. Just remember to use about a third of the amount, as dried herbs are more concentrated.
How long will the butter last in the fridge?
Stored in an airtight container or wrapped well, it will last in the fridge for about two weeks.
Can I freeze this butter?
Absolutely! Wrap it tightly in parchment and then in foil or a plastic bag. It will keep in the freezer for up to three months.

Ingredients Explained

The star of this recipe is butter, which acts as the creamy base that carries all the flavors. You'll want it softened to blend easily. The lemon zest and lemon juice bring a bright, citrusy zing that cuts through the richness of the butter. Fresh parsley adds a subtle earthiness, while thyme and rosemary bring aromatic, savory notes. A bit of salt and black pepper ties everything together, enhancing the overall taste.

Simplified Instructions

1. In a medium bowl, combine the softened butter, lemon zest, and lemon juice.
2. Add the chopped parsley, thyme, rosemary, salt, and black pepper to the bowl.
3. Mix the ingredients thoroughly until well combined and smooth.
4. Transfer the mixture onto a sheet of parchment paper and roll it into a log shape.
5. Chill in the refrigerator for at least 1 hour before serving.

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