8 Tbsp. unsalted butter, room temperature 1 Tbsp. fresh lemon juice 1 tsp. grated lemon zest 2 Tbsp. capped fresh thyme 1 Tbsp. chopped rosemary 1/2 tsp. kosher salt
Beat all ingredients until well-combined. Form into a log. Wrap in plastic. Chill until firm. The butter will keep in the refrigerator for up to a week or in the freezer up to a month, Let the butter soften slightly if it is frozen.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.