Easily make your own Lemon Herb Butter at home! Tastes great on corn, steak or bread!
Happy Memorial Day! We are thoroughly enjoying this “free” Monday off, even though the day has not gone exactly as planned. We recalibrated and everything is good. In a bit we’ll start grilling up some delicious food and I plan to SLATHER a juicy steak with this Lemon Herb Butter. Cannot. Wait. A few days ago I began wondering why I don’t make my own flavored butter regularly. It is so easy that there really is no reason not to. The possibilities are endless! This Lemon Herb Butter is the first in a series of out-of-this world butter flavors that you are going to love.
I prefer fresh over dried herbs for this butter, but either will work. I used a handful of different herbs, including flat-leaf parsley, cilantro and chives. Feel free to experiment with a variety, or keep it simple and use just one or two different types. The lemon zest gives the butter a fresh little bit of yum that I love.
This Lemon Herb Butter tastes great on corn-on-the-cob, steak or spread on a piece of bread. It would go great on Pan-Seared Ribeye or Dinner Rolls or Baked Potatoes or Mashed Potatoes or even Beer Bread.
Feel free to swap out salted butter for unsalted (I looooove salted butter) and really get as creative as you want! It is so easy to add flavor to a simple stick of butter, so why not, right?
Enjoy the rest of your long weekend! Thanks for being here!
Lemon Herb Butter
- 1 stick salted butter (1/2 cup) at room temperature
- 1 tbsp. lemon zest
- 2 tbsp. chopped herbs use a variety or herbs, including parsley, chives, cilantro, thyme, sage, dill
- Combine all ingredients in a small bowl and mix well. Using a rubber spatula, scrape the contents in a log shape onto a large piece of wax paper. Wrap the wax paper around the butter, creating a cylinder. Twist the ends of the paper and refrigerate for a minimum of 2 hours.
- Spread on grilled steak, corn on the cob or bread!
2 hours chilling