Hearty compound butter perfect for pairing with crusty artisan breads and steaks.
2 sprigs of rosemary
2 sprigs of sage
2 sprigs of thyme
1/2 lemon juiced (about 2 tbs)
1/2 cup of butter (1 stick)
salt if needed
Finely chop rosemary, sage and thyme. You should have about 2-3 tbs of herbs. Put in a bowl.
Add lemon juice to bowl.
Add butter to bowl
If using unsalted butter, you may wish to add a small amount of salt.
Using a hand mixer or stand mixer, beat ingredients together.
Add to a French butter crock, or a butter tray if using soon. You may also freeze in large batch or single serving quantities and use as needed in cooking.