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.
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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.
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.