Quick & Easy Compound Lemon Garlic Butter With Fresh Herbs
Delicious butter flavoured with zesty lemon, fresh parsley and chives
Equipment
- 1 chopping board
- 1 sharp knife
- 1 citrus juicer
- 1 citrus zester
- 1 small mixing bowl
- 1 fork
- measuring cups and spoons
- non-stick parchment paper
Ingredients
- 125 g salted butter
- 1 Tablespoon parsley, chopped
- 1 Tablespoon chives, chopped
- 1 clove garlic, crushed or finely minced
- 1-2 teaspoons lemon zest (zest of one lemon)
- 1 Tablepoon lemon juice (juice of half a lemon)
Instructions
- Remove butter from the fridge at least an hour before you want to make this recipe, so that it can soften at room temperature. Or soften butter slightly in the microwave for a short time on low to medium heat.
- Chop salted butter into cubes and add to a small mixing bowl.
- Add choped parsley, chives, crushed/minced garlic, grated lemon zest and lemon juice to the bowl with the butter.
- Mix all ingrediengts together with a fork until well combined.
- Spoon the butter mixture into a log shape on some non-stick parchment paper. Roll the butter in the paper to shape into a round log and twist the ends of the paper to seal.
- Place the butter roll in the freezer for at least half an hour to firm.
- Remove butter from the freezer and slice into rounds with a hot, sharp knife.
Notes
Store compound lemon garlic butter in the fridge for up to 1 week. Can be frozen in air tight wrap for up to 3 months. Calories are approximate.