Lemon Herb Butter

Submitted by: JustRightMenus

Description:

Great on vegetables or grilled meats. Feel free to vary the herbs used - try basil, tarragon, thyme... have fun! 

Change the type of citrus used, add olives or sun-dried tomatoes, try roasted garlic or shallots... oh, the possibilities.

Use as a spread for breads or as a topping for freshly steamed vegetables or baked potatoes. To serve as a compound butter with grilled meats or fish, shape the butter into a log about 1' in diameter; wrap tightly in plastic wrap and refrigerate or freeze. Slice and servie 1/8" thick slices on top of hot grilled staks, boneless chicken breasts, or seafood steaks.

Servings: 3/4 c.

Categories: sauce

From the kitchen of:

Cuisinart Mini-Prep Plus Processor Instruction & Recipe Booklet, page 8

Ingredients

2 cloves garlic, peeled

2 strips lemon zest (2" x 1/2"), bitter white pith removed

1/2 tsp kosher salt

1/3 c. packed Italian parsley leaves

2 tsp. fresh rosemary leaves

3 TB fresh lemon juice

1 tsp Dijon-style mustard

1/4 tsp. freshly ground pepper (white or black)

3/4 c. (6 oz) unsalted butter, cut into pieces

Directions

Process garlic, lemon zest, and salt until finely chopped, about 20 seconds (or finely chop w/ a knife); scrape down mixer bowl.

Add parsley and rosemary leaves; pulse on chop, 10x - 15x.

Add lemon juice, mustard, and pepper; process on chop to blend well, about 30 seconds.

Transfer to a container and let stand for 30 minutes to allow flavors to blend.