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Lemon Herb Butter
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Prep Time Cooking Time Servings
2 people
  • 1 cup butter
  • 1 tbsp lemon juice
  • 1 tsp finely chopped green herbs (your choice)

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Melt butter over low heat in small vessel. Once fully liquid, pour into clear sided measuring cup or glass bowl.

Separate the clear oil from the cloudy liquid. The cloudy liquid can be used to brush seafood with while cooking (or whatever else you want to dip into the butter).

Add the lemon juice and herbs to the clear oil. Keep warm over extremely low heat until ready to serve - just warm enough to remain liquefied.

Portion evenly, when ready to serve, and grind black pepper over top.

While almost any herb will work for this, each brings a different flavour. The most popular herbs are:
Dill - for a tangier taste. Especially popular with seafood.
Basil - for a sweeter taste.
Oregano, Thyme or Marjoram - for an earthier taste. Popular with roasted veggies and Tofu.
Rosemary - for a bold, flowery taste. Great with Salmon or Trout.
Parsley helps round out flavours when paired with other herbs.

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