Lemon Lavender Butter

Yield: ½ cup butter, 8 servings

8    tablespoons (1 stick) unsalted
      european-style butter, cut into
4    pieces, room temperature
1    to 2 pinches fine sea salt
1    2-inch strip lemon zest
      (bitter white pith removed)
1    teaspoon dried culinary lavender

Nutritional information per serving (1 tablespoon):
Calories 71 (38% from fat) • carb. 2g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 159mg • calc. 35mg • fiber 2g

1. Insert the chopping blade into the work bowl of the food processor. Put the butter into the
work bowl. Pulse to soften, and then add the remaining ingredients, starting with just 1 pinch of the salt. Pulse to combine, stopping to scrape down as necessary. Once nicely mixed, then process on Low for 5 seconds to fully combine. Taste and add additional salt if desired.
2. Remove and transfer to a piece of parchment paper. Form into a log, wrap well in the
parchment, then cover fully with plastic wrap. Chill until firm.