Herbed Lemon Butter Recipes

LEMON-HERB BUTTER

Steps:

• 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.

LEMON HERB BUTTER

Steps:

• Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.

LEMON-HERB COMPOUND BUTTER

Steps:

• In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.

HERBED LEMON PASTA WITH LOBSTER AND STEAK BITES

Steps:

• Cook the pasta until just al dente. Drain, reserving half a cup of pasta water. Set aside.
• Add the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing until heated through, 5 to 10 minutes. Remove to a plate.
• Sprinkle the steak with the lemon pepper seasoning and add to the skillet. Cook, turning occasionally, until medium-rare, 2 to 3 minutes. Remove to the plate. Without cleaning the skillet, melt the remaining 2 tablespoons butter, then add the shallots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Deglaze with the wine, scraping the skillet to release all the flavor. Add the cream, lemon zest and pasta water, then bring to a boil and let thicken, 1 to 2 minutes.
• Add the pasta and toss to coat.
• Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites.

LEMON BUTTER HERB PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
• Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

HERB-LEMON ZEST BUTTER

Steps:

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

HERBED TROUT WITH LEMON BUTTER

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• On a cutting board, spread each fish open, skin side down.
• In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
• In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
• Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
• Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
• If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

LEMON AND HERB BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan and once it is bubbling, add the sage and lemon zest.
• Gently cook for 1 minute and then add the lemon juice and a pinch of salt. Cook for a further minute and then pour over cooked pasta, chicken or fish.

HERBED BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until coarsely chopped. Add butter, lemon juice, seasoned pepper and garlic salt; process until blended. Serve with corn.

HERBED BUTTER

Steps:

• Combine butter and herbs in the bowl of a food processor fitted with the paddle attachment. Season with salt and pepper, and process until well combined.
• Using a rubber spatula, turn butter out onto the center of a 12-inch square piece of parchment. Shape butter into an approximate 4-by-8-inch rectangle. Fold up parchment, and cover with plastic wrap. Transfer to refrigerator until ready to use.