How to Make Rosemary Butter
This is a flavoured butter that is suitable for eating with herb bread, ordinary bread or as a buttery addition to a meal. This recipe will make half a cup of rosemary butter.
[edit] Ingredients
- 125g butter
- 2 tsp rosemary sprigs
- Black pepper, freshly ground
- 2 tsp lemon juice
- 1 tsp Dijon-style mustard
[edit] Steps
- Remove the leaves from the rosemary sprig.
- Cream the butter and blend in the rosemary.
- Mix in the pepper, lemon juice and mustard to season.
- Spoon the mixed butter onto a sheet of plastic wrap that has been lain across a tray.
- Roll into a log shape. Place in the freezer to chill for half an hour.
- Remove and keep in the refrigerator until ready for use.
[edit] Tips
- The butter can be kept frozen until needed.
- Use aluminium foil or baking parchment in place of plastic wrap if wished.
[edit] Things You'll Need
- Bowl
- Mixing implement
- Soon
- Tray/Baking sheet
- Plastic wrap (or parchment paper, foil)
