Ingredients
1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon finely grated lemon zest
Read More http://www.bonappetit.com/recipes/2011/10/herb-lemon-zest-butter#ixzz1ZeELceQ6
Preparation
Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt. Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. DO AHEAD: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
Read More http://www.bonappetit.com/recipes/2011/10/herb-lemon-zest-butter#ixzz1ZeENnEwA
