Operation Use That Herb Garden: Lemon-Mint Butter


It's the most abundant thing in our herb garden but I find it the hardest to use. Sure, we throw it in our tea every once in a while, but I have never really used it for any culinary masterpieces. Google and Pinterest are my BFFs when it comes to looking for ideas. 

So I found a scrumptious recipe for some compound butters. Butter. Mint. Lemon. Sounds good to me.
Lemon-Mint Butter from Eat Boutique

1 stick unsalted butter
1 tablespoon fresh mint, finely chopped (I did a bit more)
2 tsp. lemon zest
Pinch of sea salt

1. Allow the butter to come to room temperature (it takes about an hour out of the refrigerator for it to soften).
2. Add the butter, chopped mint and zest to a bowl. Use a small scraper or back of a spoon to mix together well. Scrape into a small bowl.
3. Press the mixture into the bowl and level it off with scraper or with a butter knife. Chill.
4. Before serving, sprinkle a bit of sea salt on top.

So you might be wondering what would you use this for. Well, it's fantastic on bread, but I threw a few tablespoons on some gnocchi. Experiment Win! Very yummy.

Shared with: Lil' Luna, Family Home and Life, The NY Melrose Family, Clean and Scentsible. First Home Love Life, Loving This Crazy Life, House of Hepworths, A Little Knick Knack

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