1/2 Cup (1 Stick) Unsalted Butter, softened to room temperature
1/4-1/2 Cup Finely Chopped Mixed Herbs (shown here with basil, but could also use thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
1 Teaspoon Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper (or white pepper, as used here)
1 Teaspoon Minced Garlic (optional)
1/2 Teaspoon Freshly Grated Lemon Zest (optional)
Martin's Rolls and Bread, for serving
In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly.
To use immediately:
Use as a spread for corn on the cob, grilled vegetables, or dinner rolls.
Use plastic wrap or parchment paper to shape the butter into a cylinder, sealing ends by twisting, or pack into a ramekin and cover with plastic. Chill in refrigerator until firm, at least an hour.
Butter will keep in the refrigerator for about two weeks, and in the freezer for a few months.
To use: Slice into 1/4-inch-thick disks and melt over warm grilled chicken or pork cutlets, fish fillets, or vegetables, or stir into dishes such as hot pasta, polenta, or mashed potatoes.