- 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
- 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.