Alex Lau
The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.
Recipe information
Yield
Makes ½ cup
Ingredients
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest
½ teaspoon freshly cracked black pepper
¼ teaspoon kosher salt
Preparation
Stir mix-ins into butter in a small bowl. Cover and chill until ready to use (up to 3 days). Bring to room temperature before serving so butter is easy to spread. Or, if using molds, press butter into molds while still soft and chill until firm. Unmold just before serving.
