Garlic & Herb Butter

Ingredients:

• 1/2 pound (2 sticks) salted butter, at room temperature
• 2 tablespoons minced garlic (6 cloves)
• 1/2 cup minced fresh parsley
• 1/4 cup minced fresh dill
• 1/4 cup minced scallions, white and green parts (3 scallions)
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• kosher salt and freshly ground black pepper

Directions:

1. Place the butter in the bowl of an electric mixer fitted with the paddle attachment or use a hand mixer. Add the garlic, parsley, dill, scallions, rosemary, lemon zest, lemon juice, 1 tablespoon salt, and 1-1/2 teaspoons pepper and mix on medium speed for 1 minute, until thoroughly combined.
2. Scrape the butter mixture onto one edge of a 12-inch-wide sheet or parchment paper and roll it up into a log 8 to 10 inches long and 1-1/2 inches thick. Twist the ends of the paper to seal the log and refrigerate until firm. Refrigerate leftovers for up to a week or freeze for up to 4 months.

Recipe from the kitchen of the Barefoot Contessa.