Wednesday, November 12, 2008

Basil Butter


  • 1 cup butter

  • 1/2 cup finely chopped fresh basil

  • salt

  • pepper

Combine room temperature butter and basil. Season generously with salt and pepper. Stir until well combined. Transfer to a piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter;twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise. To store refrigerated, wrap in wax paper up to 1 week. To freeze, transfer cylinder, wrapped in wax paper, to a ziplock bag and freeze up to three months.

No comments: