Originally posted May 26, 2012

lemon rosemary butter

lemon rosemary butter by joanie

I recently made lemonade, and rather than waste all that zest, I made compound butter. This butter is tasty and flavorful, perfect for toast or melted with seafood. You can refrigerate the butter into cool shapes, but I'm lazy so I keep it in a little cup. Bon Appétit has instructions for making a log:


  • 1/2 stick butter
  • 2 lemons, zested
  • 1 tbsp rosemary, chopped
1/4 cup


Soften the butter. Combine with zest and rosemary. Refrigerate.

5 minutes


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