Lemon-Herb Butter

From Fine Cooking

• Ready In: 15 mins
• Yields: 3/4 cup

Ingredients

• 1⁄2 cup unsalted butter, softened
• 1⁄4 cup flat leaf parsley, chopped
• 2  tablespoons shallots, finely diced
• 1  tablespoon fresh thyme, chopped
• 2  teaspoons fresh rosemary, finely chopped
• 1  lemon, zest of
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper

Directions

1. Combine all ingredients in a small bowl and mash together with fork or wooden spoon.
2. Shape into a log in plastic wrap, parchment, or waxed paper (tightening ends like a sausage) and refrigerate for up to 3 weeks or freeze up to 3 months.