Herb Butter

• 10 tablespoons unsalted butter, preferably cultured, at room temperature
• Grated zest of 2 lemons
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 tablespoon finely chopped fresh chervil leaves
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 1 tablespoon minced fresh chives
• 1 teaspoon Maldon salt or other flaky sea salt

1. In a large bowl, stir together the butter, zest, tarragon, chervil, parsley, chives, and salt until well blended.
2. Transfer to a sheet of plastic wrap and form into a log.
3. Wrap tightly and refrigerate until firm.
4. The butter can be refrigerated for up to 1 week.

unsalted butter, lemons, tarragon, chervil, parsley, fresh chives, salt

Taken from www.epicurious.com/recipes/food/views/herb-butter-390699 (may not work)