Lemon-Basil Butter

Serve this compound butter with seafood, or as a spread for bread or baked potatoes.


Makes 1 1/2 cups

Recipe from


3 shallots
1 cup butter, softened
3/4 cup loosely packed fresh basil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Process shallots in food processor until finely chopped. Add butter; process until well blended. Add remaining ingredients. Pulse until basil is finely chopped and evenly distributed.

Roll mixture into a 1-inch log on wax paper. Wrap and chill until firm. Cut into 1/4-inch slices. Place a slice on each serving of fresh, cooked fish.


Julia Dowling Rutland,

May 2004