Bread and butter were first recorded as being eaten together in 1492. Quite possibly the most perfect pairing, and also one of the most versatile. Butter is a great base for both sweet and savory flavors. You might have seen the sweet maple butter we did a few months ago, and this week we’re making a zesty garlic herb butter with three kinds of fresh herbs, garlic, and lemon zest. Feel free to use this butter simply spread on our fresh sourdough loaf (the best way in our opinion!), melted onto fried eggs or folded into scrambled eggs, on top of a steak or just as a finishing touch to vegetables or pasta. Delicious.
cooking time: 10 minutes
- 200 grams unsalted butter, at room temperature
- 2 garlic cloves, finely grated
- the zest of 1 lemon
- generous handful of fresh parsley, finely chopped
- the leaves from 1 sprig of fresh rosemary, finely chopped
- the leaves from 3 sprigs of fresh thyme, finely chopped
- 1/4 tsp sea salt + more for finishing
To assemble and serve
Place the butter, garlic, lemon zest, parsley, rosemary, thyme and sea salt in a bowl. Use a fork to mash the butter so that the herbs, garlic, lemon zest and salt are thoroughly and evenly mixed in. Transfer to a ramekin and sprinkle an extra dash of sea salt on the surface and enjoy!