Compound Basil Butter
1 cup lightly packed fresh basil leaves
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cool room temperature
¼ teaspon freshly grated lemon zest
⅛ teaspoon fine sea salt
- Bring small pot of water to a boil. Make ice water bath in medium bowl. Add basil leaves to boiling water; cook 20-30 seconds or until bright green and wilted. Drain well. Squeeze basil with your hands to remove as much liquid as possible. Chop basil finely.
- Place butter in medium bowl; beat with spatula or electric mixer to lighten. Add lemon zest, salt and chopped basil; mix well. Alternately, place all Compound Basil Butter ingredients in bowl of small blender or food processor; pulse until lightly aerated, being careful not to melt the butter. Swirl butter into serving bowl or storage container. Use immediately or refrigerate until cold or up to several weeks. Freeze for longer storage.