Lemon-Herb Butter

This butter goes nicely with delicate flavors like chicken or fish or with stir-fried vegetables like asparagus or green beans.

• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup finely chopped flat-leaf parsley
• 2 Tbs. finely diced shallots
• 1 Tbs. chopped fresh thyme
• 2 tsp. finely chopped fresh rosemary
• Finely grated zest of 1 lemon plus 1 Tbs. fresh lemon juice
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Combine all of the ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined (or pulse in a food processor). Shape into a log in plastic wrap, parchment, or waxed paper (tightening the ends as if it were a sausage) and refrigerate for up to two weeks or freeze for up to three months.