This butter is simple to make and can be used to enhance any meat or fish dish. It's best when served fresh.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, May 2010
- 1 stick unsalted butter, room temperature
- 1 cup packed fresh mint, chopped
- 3/4 cup finely chopped chives
- Finely grated zest of 2 lemons
- 1/2 teaspoon coarse salt
Stir butter in a medium bowl until smooth. Mix in mint, chives, lemon zest, and salt.