Lemon Herb Butter 
This compound butter is delicious on vegetables or grilled meats. You may vary the herbs used, such as basil, tarragon or thyme butter, to create your own flavors, omit the zest or change the citrus, add in chopped olives or sun-dried tomatoes, or use roasted garlic or shallots in place of the garlic. 

Makes about 3/4 cup (12 servings) 

2 cloves garlic, peeled 
2 strips lemon zest, 2 x 1/2 inches, bitter white pith removed 
1/2 teaspoon kosher salt 
1/3 cup packed Italian parsley leaves 
2 teaspoons fresh rosemary leaves 
3 tablespoons fresh lemon juice 
1 teaspoon Dijon-style mustard 
1/4 teaspoon freshly ground pepper (white or black) 
3/4 cup (6 ounces) unsalted butter, cut in 12 pieces 

Process garlic, lemon zest and salt on chop until finely chopped, about 20 seconds
Scrape prep bowl. 
Add parsley and rosemary leaves
Pulse on chop, 10 to 15 times. 
Add lemon juice, mustard and pepper
Process on chop to blend well, about 30 seconds. 
Add butter and grind to cream the mixture, about 30 to 40 seconds. 
Transfer to a container and let stand for 30 minutes to allow flavors to blend. 

Use as a spread for breads or as a topping for freshly steamed vegetables or baked potatoes.
To serve as a compound butter with grilled meats or fish, shape the butter into a log, about 1 inch in diameter; wrap tightly in plastic wrap and refrigerate or freeze.
Slice and serve 1/8-inch thick slices of butter on top of hot grilled steaks, boneless chicken breasts or seafood steaks. 

from the Cuisinart Mini-Prep Plus Manual