Makes ¾ Cup
½ cup (1 stick) unsalted butter, softened to room temperature
½ cup fresh mint leaves, lightly packed
1 tsp fresh lemon juice
Combine butter and mint in a blender or food processor until thoroughly mixed.
Refrigerate for three hours before using.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.