Ingredients for Lemon Verbena Butter
- Unsalted Butter
- Fresh Lemon Juice
- Powdered Sugar
- Lemon
- 1/4 cup packed fresh lemon verbena leaves
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How to Make Lemon Verbena Butter
- Gently combine 1 cup (2 sticks) softened unsalted butter, 1/4 cup packed fresh lemon verbena leaves, 1 tablespoon lemon zest, and 1/4 teaspoon salt in a medium bowl. Use a spatula or fork to gently mix until just combined. Avoid overmixing.
- Transfer the mixture to a small, airtight container. Press the mixture down gently to create an even layer.
- Refrigerate for at least 2 hours, or until the butter is firm. This allows the flavors to meld and the butter to set properly.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
583g
Carbs
10g