Saturday, March 29, 2008

Lavender butter

This butter is a wonderful partner for fish and grilled meats. People often forget that lavender is edible, though it should be used sparingly; otherwise it becomes bitter.

Spread Storage
Cover and refrigerate the butter for up to 1 week. Be sure to let it soften before spreading on the corn.

125 ml (1/2 cup) unsalted butter
1 tbsp. lemon juice
1 tbsp. chives
1 tbsp. chervil
1 tsp. lavender
Salt and pepper

Chop the herbs finely; in a fowl, combine all the ingredients thoroughly with a fork;
Roll the mixture in a piece of aluminum foil to form a cylinder about 1 ½" (3 cm) in diameter; refrigerate for one hour or place in the freezer for 30 minutes.
To use, slice into rounds.

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