- 1 stick unsalted butter, at room temperature
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 2 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- salt and freshly ground black pepper
- Combine the first 5 ingredients in a bowl. Add salt and ground black pepper to taste. Scoop it all onto the parchment paper and roll the form a cylinder then twist the ends closed. Refrigerate until the butter is firm. May be frozen to use later.