Post by marlaoh on Jun 23, 2003 7:25:34 GMT -6
Basil Butter
1/2# yield
2ea lemons, zested
2oz basil, fresh
2ea garlic cloves
1t kosher salt
1/4t fresh ground black pepper
1 stick unsalted butter, room temperature
1/4C extra virgin olive oil
Bring 1 cup of salted water to a boil and add to that the basil.
Cook for only 10 seconds.
Remove the basil and plunge it into a bowl of ice water and stir until the basil has cooled completely.
Chop the basil, lemon zest and garlic and put into a food processor with the remaining ingredients and puree for 3 minutes.
Remove the butter to a bowl and let it set for an hour to allow the flavors to marry.
At this point you can either use the butter now or freeze it for future use.
1/2# yield
2ea lemons, zested
2oz basil, fresh
2ea garlic cloves
1t kosher salt
1/4t fresh ground black pepper
1 stick unsalted butter, room temperature
1/4C extra virgin olive oil
Bring 1 cup of salted water to a boil and add to that the basil.
Cook for only 10 seconds.
Remove the basil and plunge it into a bowl of ice water and stir until the basil has cooled completely.
Chop the basil, lemon zest and garlic and put into a food processor with the remaining ingredients and puree for 3 minutes.
Remove the butter to a bowl and let it set for an hour to allow the flavors to marry.
At this point you can either use the butter now or freeze it for future use.