Lemon-rosemary butter

This recipe is great for popcorn, but also works with mashed potatoes and scallops.

This recipe is great for popcorn on a blustery, cold night, but it also lends itself to a lot of things. Whip it into mashed potatoes at your holiday dinner or try basting seared scallops with it.

Lemon-rosemary butter

Yields 1/4 cup
Cook time: 5 minutes


1/4 cup unsalted butter
1 tbsp fresh rosemary, finely chopped
2 tsp lemon zest, finely grated
1 tsp sea salt
1/2 tsp ground black pepper


Melt the butter on medium heat. Once completely melted, reduce heat to low, stir in remaining ingredients and let cook on stove for one minute.

Strain to remove aromatics (optional) and transfer to small bowl. Use as desired.

Courtesy Dan Clapson