In the full swing of summer, everyone is looking for a reason to grill a delicious cut of meat. The other day at the market on rue Cler, I saw little sachets of herbes de provence and couldn’t resist buying one. Now, I had to make my own compound butter using these classic French herbs. And I had the perfect excuse to go out and buy a gigot d’agneau – the ideal accompaniment to this herbes de provence lemon butter.
1/2 c. homemade butter
1 tbsp. herbes de provence
1 tsp. lemon zest
1/4 tsp. of salt (or to taste)
Using a spoon or your hands, blend the herbes de provence, lemon zest and salt into the softened butter.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
Comments will be approved before showing up.
Last week, we had the privilege of hanging out and cooking with the amazing Silvia Baldini. There’s not much Silvia doesn’t do – a former high-powered art director in NYC, she’s now a local chef, entrepreneur, super mom and all-around #girlboss. Did I mention she won Chopped with “the best dessert on this show ever”? Needless to say, we were thrilled she agreed to be featured in the second installment of our Chef Series!