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Lemon-Herb Butter

Scott Phillips

Yield: Yields about 3/4 cup.

This butter goes nicely with delicate flavors like chicken or fish or with stir-fried vegetables like asparagus or green beans.


  • 1/2 cup unsalted butter, softened to room temperature
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 Tbs. finely diced shallots
  • 1 Tbs. chopped fresh thyme
  • 2 tsp. finely chopped fresh rosemary
  • Finely grated zest of 1 lemon plus 1 Tbs. fresh lemon juice
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 70
  • Fat Calories (kcal): 67
  • Fat (g): 8
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 25
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Combine all of the ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined (or pulse in a food processor). Shape into a log in plastic wrap, parchment, or waxed paper (tightening the ends as if it were a sausage) and refrigerate for up to two weeks or freeze for up to three months.


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