My Recipe Box

Lemon-Herb Butter


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

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.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 70; Fat (g): fat g 8; Fat Calories (kcal): 67; Saturated Fat (g): sat fat g 5; Protein (g): protein g 0; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 25; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 0;

Photo: Scott Phillips

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