Lemon, Garlic and Herb Butter
Makes about 4 tablespoons
Time 20 min
Serve with steamed or grilled vegetables, baked or mashed potatoes. Also try tucking under the skin of a whole chicken before roasting, or topping hot flakey white fish with a pat.
Special Diets:
Ingredients
- 4 tablespoons unsalted butter, Or, place in a resealable jar. Chill in refrigerator until firm. Butter can be covered tightly and refrigerated for up to a week. Slice pats of chilled butter and serve over dishes as desired.
- 1 teaspoon grated lemon zest
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 1 clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
Method
Combine all ingredients in a small bowl with black pepper to taste.
Beat lightly with a fork.
Let stand at room temperature for 15 minutes to let the flavors meld.
Place on a piece of plastic wrap and form into a log, twisting the ends to seal.
Or, place in a resealable jar. Chill in refrigerator until firm.
Butter can be covered tightly and refrigerated for up to a week. Slice pats of chilled butter and serve over dishes as desired.
Nutritional Info:
Per serving: 2 tsp, 70 calories (70 from fat), 8g total fat, 5g saturated fat, 20mg cholesterol, 100mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 0g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 tablespoons unsalted butter, Or, place in a resealable jar. Chill in refrigerator until firm. Butter can be covered tightly and refrigerated for up to a week. Slice pats of chilled butter and serve over dishes as desired.
- 1 teaspoon grated lemon zest
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 1 clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper