1 lb butter
1 cup chopped rosemary
1 cup chopped sage
4 bay leaves
2 tablespoons grated lemon zest
2 tablespoons lemon juice
salt to taste
Butters can be frozen up to 6 months and used as needed. This butter is excellent on steaks, veal or lamb chops and for making herb bread. If you use unsalted butter, add a little salt to taste.
Combine all ingredients in a food processor. Process until well combined. Divide into 4 parts.
Set each part on a sheet of waxed paper. With your hands, using paper as a guide, form butter into roll. Seal with plastic wrap, place in freezer bags and freeze up to 6 months.
Makes 4 rolls.