Lemon Herb Butter

Anything that defrosts easily and still tastes fresh gets our vote. A compound made of butter, If & When and fresh herbs will keep for a year in the freezer (thank you, salt-cured citrus). In the fridge it looks so darn good you almost don't want to eat it (almost). Melt over grilled meat, fish or vegetables for a silky, fresh flavor.

 

Need

1 stick butter (1/2 cup, softened)

1 TBS Bay Leaf Preserved Meyer Lemon Paste

3 TBS fresh parsley chopped

1 1/2 TBS fresh chopped herbs - oregano, rosemary, etc.

Do

Mix ingredients in a bowl until well combined.

Place on a piece of parchment or plastic wrap and roll into a log. Twist ends to seal.

Refrigerate at least 1 hour.

Slice into rounds.