Herb Butter with Lemon
Add a delicious taste to steak, pasta, or green vegetables.
- 4 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- salt to taste
Allow the butter to come to room temperature in a small bowl. Cream the butter before adding the other ingredients. Mix well so that the herbs are evenly distributed. Chill in the refrigerator until firm OR shape into a log on clear plastic wrap when you refrigerate and then slice into pats. Freeze any leftovers.
Put butter pats on top of pan-fried or grilled steak just before serving. Pasta and cooked, drained green vegetables can also be tossed in lemon herb butter while they are still hot.
Recent comments