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.
What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.