Garlic Lemon Butter
Instructions:
- Makes about 6 tablespoons
- 3 tablespoons unsalted butter, at room temperature
- 1 tablespoon olive oil
- 2 teaspoons fi nely grated lemon zest
- 1 teaspoon lemon juice
- 1â„4 teaspoon salt
- 2 fi nely minced garlic cloves
- Mash the butter and olive oil in a small bowl with a fork.
- Add the remaining ingredients and press them into the butter through the tines of the fork.
- Make them up to a week in advance; store, covered, in the refrigerator; and use them straight from the refrigerator (they’ll melt on the hot chicken).