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PARSLEY-DILL-LEMON BUTTER

From: Boy Eats World!
By David Lawrence
 

Ingredients

• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh dill
• Kosher salt and white pepper, to taste
 

Directions

In a medium mixing bowl, combine all ingredients and mix together with a rubber spatula. Or combine in a food processor. Scrape the butter onto a long sheet of wax paper, forming a straight line. Fold the end of the paper over the butter and roll into an even cylinder, about the diameter of a silver dollar. Twist each end and place in the refrigerator until solid, about 2 hours.

For long-term storage, keep in the freezer. Remove needed amount when ready to use, and allow to soften to room temperature for easy spreading.