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Tuesday, October 2, 2012

Lemony butter

We went to a French restaurant in beautiful downtown Denver and the waiter brought out some french bread and whipped butter, leaving it on the table.  We took some bread, put on some of the butter, and had our first bite.  "Yummmmmmm," we both said at the same moment.  Our eyes popped out of our head and our mouths started to water with the surprising flavor.

"What is this?" we asked the waiter.

"It is butter whipped with lemon zest and herbs.  Everyone loves it and thinks it is to die for!"

We agreed.

Here is the recipe from BonAppetite.  Our waiter said they used garlic, but you can use almost any fragrant herb.

  • 1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
  • Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.