Sauces and Dressings
Lemon Lavender Butter
Yield: ½ cup butter, 8 servings
Lemon Lavender Butter
Yield: ½ cup butter, 8 servings
This butter is bright tasting and has just the right amount of floral notes. It’s delicious on scones or spread on pancakes or waffles.
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
carb. 2g
pro. 2g
fat 3g
sat. fat 0g
chol. 0mg
sod. 159mg
calc. 35mg
fiber 2g
Ingredients
- 8tablespoons (1 stick) unsalted
- european-style butter, cut into
- 4pieces, room temperature
- 1to 2 pinches fine sea salt
- 12-inch strip lemon zest
- (bitter white pith removed)
- 1teaspoon dried culinary lavender
Preparation
- 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.
