French Cuisine
Lemon Herb Butter
Flavorful Lemon Herb Butter (Beurre Composé) is a classic French culinary chic that can instantly transform any simple dish. At its core is softened butter, enriched with the essential oils of fresh parsley, tarragon, or chives, alongside bright citrus zest. Melting over a hot steak, baked fish, or young potatoes, this butter turns into an exquisite, silky sauce. It possesses a deep creamy taste with a refreshing acidity and a savory aroma of fresh herbs.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 615 kcal
- Protein
- 1 g
- Fat
- 68 g
- Carbs
- 2 g
- Fiber
- 0.5 g
Step by step
Method
- 01
Wash the fresh herbs and dry them thoroughly with a paper tow…
Wash the fresh herbs and dry them thoroughly with a paper towel so that excess moisture does not ruin the butter texture. Separate the leaves from the tough stems and chop them with a knife as finely as possible so the herbs release maximum color and aroma.
- 02
Grate the fragrant top zest of the lemon using a fine grater,…
Grate the fragrant top zest of the lemon using a fine grater, avoiding the bitter white pith. In a deep bowl, combine the soft butter, prepared herbs, lemon zest, a teaspoon of lemon juice, sea salt, and pepper.
- 03
Vigorously mash and mix the mass with a fork until completely…
Vigorously mash and mix the mass with a fork until completely smooth, ensuring the flecks of herbs and lemon are evenly distributed. The butter should become soft, pliable, and take on a gentle greenish hue.
- 04
Place the resulting mass on a sheet of parchment paper and us…
Place the resulting mass on a sheet of parchment paper and use a kitchen spatula or your hands to shape it into a tight log about 3-4 centimeters in diameter. Wrap it tightly in the paper, twisting the ends like a candy wrapper, and chill in the refrigerator for at least half an hour until fully set.
Dishday
Useful advice
Cooking tip
For the butter to shape perfectly into a log and maintain its texture, soften it strictly at room temperature. Do not use a microwave, otherwise, the butter will melt completely, and the herbs will simply sink to the bottom.
How to serve
Cut a small slice of ice-cold butter and place it directly onto a hot steak fresh from the pan, baked fish, or steaming boiled potatoes right before serving. The butter will begin to melt slowly, creating an appetizing glossy sauce.
How to store
The finished, shaped butter can be stored in the refrigerator in parchment for up to 7 days or wrapped in an extra layer of foil and frozen for up to 3 months. Slice the required portions directly from the frozen log with a sharp knife.
Note
You can freely alter the herb proportions to your liking: chives will give a delicate onion flavor, tarragon adds a noble anise note, and parsley provides classic freshness and a beautiful emerald tint.
