The Botanical Kitchen
Lemon Balm Herb Butter
Makes about ½ cup
A bright, citrusy compound butter infused with lemon balm — lovely on warm sourdough, grilled fish, or roasted vegetables.
Ingredients
- ½ cup unsalted butter, softened, divided
- 1 tbsp Tea & Turmeric Lemon Balm
- 1 tsp fresh lemon zest
- ¼ tsp flaky sea salt
- 1 tsp honey (optional)
Instructions
- Melt 2 tablespoons of the butter over low heat. Remove from the heat and stir in the lemon balm. Let the herbs steep as the butter cools completely, about 30 to 45 minutes.
- Strain the infused butter through a fine-mesh sieve, pressing gently on the herbs to extract all of the flavorful butter.
- Beat the cooled infused butter together with the remaining softened butter, lemon zest, sea salt, and honey, if using, until light and creamy.
- Transfer to a small ramekin or shape into a log using parchment paper. Refrigerate until firm.