This recipe is great for popcorn on a blistery-cold night, but it also lends itself to a lot of things. Whip it into mashed potatoes at your holiday dinner or try basting seared scallops with it. After all, this is butter, and it can do no wrong.
Lemon Rosemary Butter
1/4 cup unsalted butter
1 tbsp fresh rosemary, finely chopped
2 tsp lemon zest, finely grated
1 tsp sea salt
1/2 tsp ground black pepper
Melt the butter on medium heat. Once completely melted, reduce heat to low, stir in remaining ingredients and let cook on stove for 1 minute.
Transfer to small bowl and use as desired.
- Yield:
- 1/4 cup
- Prep Time:
- 2 minutes
- Cook Time:
- 6 minutes
