Skip to main content
Epicurious
Bon Appétit

Herb-Lemon Zest Butter

By The Bon Appétit Test Kitchen
Image may contain Confectionery Food Sweets Sliced Plant and Dessert
Herb-Lemon Zest ButterDiane Fields

Recipe information

  • Yield

    Makes 1/2 cup

Ingredients

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

Preparation

  1. Step 1

    Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.

    Step 2

    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.

    Step 3

    DO AHEAD: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

TagsCondimentGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerNo-CookBon Appétit

See Related Recipes and Cooking Tips

Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.