Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 tbsp (6g) fresh lemon zest, finely grated
  • 2 tbsp (30ml) fresh lemon juice
  • 2 cloves (10g) garlic, minced into a paste
  • 2 tbsp (8g) fresh Italian parsley, finely chopped
  • 1 tbsp (4g) fresh chives, finely chopped
  • 1/2 tsp (3g) kosher salt

Instructions:

  1. Finely mince the parsley and chives until they are almost a paste and grate the lemon zest directly into a small bowl.
  2. Place the softened butter in the mixing bowl. Using a spatula, fold in the garlic, lemon zest, and salt.
  3. Slowly stir in the lemon juice, whisking constantly until the butter looks glossy and the juice is fully incorporated without pooling.
  4. Gently fold in the chopped parsley and chives until the butter is evenly flecked with green.
  5. Spoon the mixture onto a sheet of parchment paper, roll it into a tight cylinder (log), twist the ends, and refrigerate until firm.