Ingredients:

  • 1 cup (225g) unsalted butter, room temperature
  • 2 tbsp (8g) fresh flat-leaf parsley, finely minced
  • 1 tbsp (3g) fresh chives, finely snipped
  • 1 tsp (1g) fresh tarragon, finely minced
  • 1 clove (3g) garlic, minced into a paste
  • 1 tsp (2g) lemon zest, finely grated
  • ½ tsp (3g) flaky sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Mince the parsley, chives, and tarragon as finely as possible. Combine the minced herbs, garlic paste, and lemon zest in a small bowl and set aside.
  2. Place the room-temperature butter in a mixing bowl. Using a hand mixer on medium-high speed, beat the butter for 2-3 minutes until it transforms to a nearly white, fluffy consistency.
  3. Turn the mixer to the lowest setting. Gradually add the herb mixture and salt, folding gently until the herbs are evenly distributed.
  4. Scoop the mixture onto a piece of parchment paper, roll it into a log approximately 6 inches long, and twist the ends tight. Chill in the fridge for at least 1 hour to firm up.