Basil Butter
Source of Recipe
http://www.finecooking.com
1/2 cup unsalted butter -- softened at room temperature
1/2 cup sweet basil -- finely chopped
1 teaspoon garlic -- minced
1/2 teaspoon grated lemon zest -- freshly grated
1/2 teaspoon ground white pepper
Kosher salt
In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 tsp. kosher salt and mash with a spoon until well combined.
Use immediately as a spread for corn on the cob, grilled vegetables, or dinner rolls. Or use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. Slice into 1/4-inch-thick coins and melt over just-off-the-grill chicken or pork cutlets, fish fillets, or vegetables.
Make Ahead Tips: The butter will keep in the refrigerator for up to two weeks or in the freezer for a month.
Uses: Cooked vegetables, pasta, polenta, mashed potatoes, melt over grilled meats, or serve it softened with breads.
Nutrition information (per serving):
Size: per 1 Tbs.; Calories (kcal): 100; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 7; Protein (g): 0; Monounsaturated Fat (g): 3; Carbohydrates (g): 0; Polyunsaturated Fat (g): 0; Sodium (mg): 70; Cholesterol (mg): 30; Fiber (g): 0;
Categories: Butters
Recipe from the files of Judi Mae Phelps.
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