This lemon butter is made with the zest of the lemon, or the lemon peel grated very fine. this ads a zing of lemon flavour you won't believe great on fish or seafood.

By CHEF 420


1/2    ounce lemon zest (2 Lg. Lemons)

3        ounces fresh basil (minced)

2        teaspoons lemon juice

1/4     lb. medicated butter (softened)

3/4     lb. unsalted butter (softened)



Chop basil as small as you can get it, set aside.

Now Zest your lemons  as small as you can. set aside.
Place your medicated butter in a mixer with the paddle attachment.
Mix the two butters on low speed, then slowly add the lemon juice.
Add the herb/lemon, mix a little.
***** you can mix it by hand, but the heat of your hands will melt the butter if handled too long.
Next fold the mixture onto a piece of wax paper or thick plastic wrap.
Roll it into a thick tube and scrunch the ends.
Keep it in the freezer until needed, it will be hard enough in about an hour. this is when the flavor is best, but it will hold for years in the freezer. 

Roll it up and chill;)


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