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Lemony Herb Butter

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 2-4

This is a great thing to have in the fridge for anything from savory toast for egg dishes to roast chicken flavoring. You can add a slice on top of cooked fish, steaks, and vegetables. It is just special and super simple. You can also freeze in small amounts and defrost as you need.

Ingredients

6 tablespoons unsalted butter, softened

½ cup minced shallots (3 medium shallots)

Flaky sea salt

1 teaspoon Dijon mustard

2 teaspoons lemon juice  + a “few grates” of lemon zest

2 teaspoons Worcestershire sauce

2 tablespoons finely chopped flat-leaf parsley

Instructions

  1. Make the compound butter: In a medium sauté pan, heat 1 tablespoon of the butter over medium-low heat and add the shallots. Season with salt and cook until they are translucent but not browned, 3-5 minutes. Transfer the shallots to a medium bowl. Add the mustard, lemon juice, lemon zest and Worcestershire sauce to the warm shallots. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the remaining butter. Salt to taste and stir in the parsley. Roll the butter into about 1-inch cylinder in plastic wrap and refrigerate for at least 2 hours to firm up or until ready to use.

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