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In a bowl, cream the butter with a whisk.
Remove the zest from a lemon – just the outer yellow peel without the white pith.
Chop the zest into thin julienne strips.
Then crosswise to form a coarse powder.
Add it to the butter.
Along with 4-5 spoonfuls of lemon juice.
You can also add a pinch of fleur de sel, depending on the butter you are using.
And a dash of white pepper.
Blend well.
If the lemon butter is to be served with fish, you can mix in a little fresh fennel.
Place the butter on parchment paper in a long cylinder.
Fold the paper over itself and roll up the compound butter into a cylinder 3.5 – 4 cm (1 ½”) in diameter.
Close up the ends tightly and refrigerate until needed.
Slice into discs.