Rosemary – Lemon – Butter

Ingredients for 6 servings:

• 200 g butter, room temperature
• 1 handful of rosemary, fresh needles
• 1 lemon(s)
• 4 tsp mustard
• salt and pepper, pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 10 minutes

Spicy herb butter with a twist – something different than just Meggle

Wash the lemon in hot water, dry it, zest it, and squeeze the juice. Finely chop the rosemary. Cream the butter in a food processor until fluffy, then add the mustard and lemon juice and stir until the lemon juice has combined with the butter. The butter should be really creamy afterward, otherwise the juice will run again when it cools. Mix in the grated lemon zest and rosemary and season with salt and pepper. Refrigerate for at least 30 minutes until ready to use. Goes perfectly with steak and grilled meats, whether light or dark, and is delicious on toast from the grill! If you like, you can of course add garlic too, but use it up quickly, otherwise the garlic will overpower everything else in the long run.