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Herb Lemon Butter

Herb Lemon Butter

Time: 20 minutes, plus 30 minutes to chill. Compound butter (butter blended with flavorings) is a great and simple way to add taste and texture to a dish.

This recipe goes with Grilled Grass-fed Rib-eyes with Herb Lemon Butter

Sunset SEPTEMBER 2008

  • Yield: Makes 1 cup, enough for 16 steaks

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh oregano
  • 2 tablespoons fresh lemon juice
  • Finely shredded zest of 1 lemon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Whirl ingredients in a food processor until smooth, about 2 minutes.

2. Lay a piece of plastic wrap on a work surface. Using a rubber spatula, scrape butter lengthwise onto plastic. Lift top edge of plastic up and over butter to meet bottom edge of plastic. Roll butter toward you, evening it out into a log about 4 in. long. Twist ends of plastic to seal. Chill until firm, about 30 minutes.

3. Remove plastic and slice off 1/4-in. portions (1 tbsp.) to serve over steaks.

Make ahead: Up to 1 week chilled, or up to 1 month frozen, wrapped in several layers of plastic.

Note: Nutritional analysis is per tbsp.

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 96%
  • Protein: 0.2g
  • Fat: 5.8g
  • Saturated fat: 3.6g
  • Carbohydrate: 0.6g
  • Fiber: 0.2g
  • Sodium: 1.7mg
  • Cholesterol: 16mg
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Herb Lemon Butter recipe

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