[b]
1/2 clove garlic 1/2 teaspoon finely chopped lemon zest
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon each finely chopped fresh thyme, rosemary & parsley
Smash: chop garlice and salt together to form a tick paste
Mix: Mash garlic mix, herbs & zest into soft butter with a small spatula
Roll: Gather up butter and heap onto a length of parchment paper. Roll into paper, shaping into a log about 4 inches long. Twist shut ends.
Refrigerate.
Store: Unwrap chilled butter, slice into 1/4 inch thick rounds, rewrap and freeze up to one month. A pat of herb butter offers a fresh finish to risotto, pasta, steamed vegetables or soup.
MAKES 1/2 cup[/b]