Operation Use That Herb Garden: Lemon-Mint Butter

Mint.

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
Ingredients:

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

Directions:
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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