Herb-Lemon Zest Butter
['1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped', '1 stick (1/2 cup) unsalted butter, softened', '1 teaspoon finely grated lemon zest']
Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.
DO AHEAD: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.