0

Your Cart is Empty

Herbes de Provence Lemon Butter

by Jojo Frey July 28, 2014

Herbes de Provence Lemon Butter

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.

Ingredients:

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.

Jojo Frey
Jojo Frey


Leave a comment

Comments will be approved before showing up.


Also in The Churncraft Journal

Nantucket Wine and Food Festival
Nantucket Wine and Food Festival

by Jojo Frey May 30, 2017

Read More
The Chef Series: Chef Luke Venner
The Chef Series: Chef Luke Venner

by Jojo Frey April 17, 2017

The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.

Read More
Red Dot Award: Product Design 2017
Red Dot Award: Product Design 2017

by Kristin Frey April 13, 2017

A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.

Read More
News & Updates

Sign up to get the latest on sales, new releases and more …