Herb and Garlic Butter

Makes 1 cup

Press this butter into a ramekin or roll it into a log, chill, and cut into slices to top a steak (page 123). Bring to room temperature for spreading on biscuits or buttering ears of corn, baked potatoes, or vegetables.

• 2 cups packed fresh herb leaves of your choice (we use flat-leaf parsley, chives, and basil)
• ½ small garlic clove
• 8 tablespoons (1 stick) unsalted butter, softened
• ½ teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• ⅛ to ¼ teaspoon kosher salt
• ⅛ to ¼ teaspoon coarsely ground black pepper

Pulse the herbs and garlic in a food processor until finely chopped. Add the butter, lemon zest, and lemon juice and process until smooth. Season with salt and pepper to taste and pulse to combine. Scrape the butter into a ramekin and cover with plastic wrap, or scrape onto a sheet of parchment paper and form into a cylinder about 2 inches in diameter. Roll the paper to cover it and twist the ends. Wrap in foil to keep airtight, and refrigerate or freeze. The butter keeps in the refrigerator for up to 1 week or in the freezer for up to 1 month.