Lemon Verbena Butter
photo by French Tart
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1 cup
ingredients
- 1 cup unsalted butter, softened
- 1⁄4 cup fresh lemon juice
- 2 tablespoons powdered sugar
- 1 lemon, zest of
- 4 -6 fresh very finely minced lemon verbena leaves
directions
- Combine all ingredients in a bowl and stir until smooth and ingredients are incorporated.
- Transfer butter to a covered container approximately 2 hours or until firm. Note: be sure the butter is covered well or it will absorb any odors from the refrigerator.
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Reviews
-
Great, but then it would be to a LV lover like me! I omitted the sugar, no need to add to a fine sweet (doux) French butter and also omitted the lemon juice, as I wanted a thicker butter. Everything else was as posted and I will report back with photos and serving ideas later! Made for the ZWT6 GB leg of the journey and also for the Magic of Herbs in the Photo's forum, mercy buckets for this simple recette cg! FT:-)
RECIPE SUBMITTED BY
COOKGIRl
United States