Citrus Herb Butter

Citrus Herb Butter

Softened butter whipped with bright citrus zest and fresh herbs for a fast flavor boost.

Total 40 min Makes 16 oz Calories 203/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This compound butter blends softened butter with lemon and orange zest, garlic, and fresh herbs into a tangy, aromatic spread. Shape it into a log and chill or freeze it for easy slicing onto grilled meats, roasted vegetables, or warm bread. It comes together in minutes with no cooking required.

Ingredients

  • 2 cups unsalted butter, softened
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl, combine the softened butter, lemon zest, orange zest, lemon juice, parsley, chives, thyme, garlic, salt, and pepper.

  2. Mash and stir with a rubber spatula or fork until the herbs, zest, and garlic are evenly distributed throughout the butter.

  3. Scrape the butter mixture onto a sheet of parchment paper and shape into a log about 1.5 inches in diameter, rolling the parchment around it to enclose.

  4. Twist the ends of the parchment to seal and refrigerate the butter log until firm, at least 30 minutes.

  5. Unwrap and slice into rounds to serve, or keep refrigerated and slice as needed.

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    Citrus Herb Butter

    This compound butter blends softened butter with lemon and orange zest, garlic, and fresh herbs into a tangy, aromatic spread. Shape it into a log and chill or freeze it for easy slicing onto grilled meats, roasted vegetables, or warm bread. It comes together in minutes with no cooking required.

    40 min 16 oz 203 cal

    Ingredients

    • 2 cups unsalted butter, softened
    • 1 tablespoon lemon zest
    • 1 tablespoon orange zest
    • 1 tablespoon lemon juice, freshly squeezed
    • 2 tablespoons fresh parsley, finely chopped
    • 1 tablespoon fresh chives, finely chopped
    • 1 teaspoon fresh thyme leaves, finely chopped
    • 2 cloves garlic, minced
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a medium bowl, combine the softened butter, lemon zest, orange zest, lemon juice, parsley, chives, thyme, garlic, salt, and pepper.

    2. 2

      Mash and stir with a rubber spatula or fork until the herbs, zest, and garlic are evenly distributed throughout the butter.

    3. 3

      Scrape the butter mixture onto a sheet of parchment paper and shape into a log about 1.5 inches in diameter, rolling the parchment around it to enclose.

    4. 4

      Twist the ends of the parchment to seal and refrigerate the butter log until firm, at least 30 minutes.

    5. 5

      Unwrap and slice into rounds to serve, or keep refrigerated and slice as needed.