Lemon Herb Butter
Recipe by:Brighten up any dish with this zesty Lemon Herb Butter. Whipped together with lemon zest, rosemary, parsley, and thyme, it brings a burst of vibrant flavor in just minutes.
Ingredients
- ½ cup (113 grams) salted butter
- 2 tablespoons (12 grams) lemon zest
- 1 teaspoon (4.93 ml) lemon juice
- 1 teaspoon (0.1 grams) finely minced rosemary
- 1 teaspoon (0.1 grams) fine minced parsley
- 1 teaspoon (2 grams) fine minced thyme
Instructions
- Place all of the ingredients in a medium mixing bowl and mix using a fork or hand mixer.½ cup salted butter, 2 tablespoons lemon zest, 1 teaspoon lemon juice, 1 teaspoon finely minced rosemary, 1 teaspoon fine minced parsley, 1 teaspoon fine minced thyme
- To make a butter log, turn the butter onto a sheet of parchment paper and shape it into a rectangle. Wrap the butter with the parchment paper, pressing it into a cylinder, and twist the ends.
Notes
Yield: About ½ cup
Replace any of the herbs with your favorite variety.
Fresh herbs add the most flavor. ⅓ teaspoon of dried herb can replace 1 teaspoon of fresh.
Storage: Keep the butter in an airtight container and refrigerate for up to 2 weeks or freeze for up to 9 months.Nutrition
Calories: 103kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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