Lemon Basil Butter
This butter is wonderful on Grill Roasted Corn on the Cob. It’s also nice on boiled new potatoes, and makes a nice base for canapes that feature crisp cucumbers or tomatoes. You can also spread it on crusty bread, rolls, or crostini. And should you ever decide to have a fancy high tea and make dainty little nibbles, this is a lovely, fresh tasting butter for finger sandwiches made with poached salmon or tuna.
- 1/3 cup unsalted butter, softened but not melted
- 1 tablespoon grated lemon zest
- 2 tablespoons minced fresh basil
- 1 tablespoon fresh lemon juice
- pinch of salt
Put the butter in a mixing bowl, add the remaining ingredients, and mix thorughly with a fork. If the butter is very stiff, a pastry cutter can help get things started. Once everything is mixed well, store in a ramekin or a small pretty bowl. Remove from the fridge before serving, to let if get soft enough to spread.
Vegan Option
Like all savory butters, you can make an excellent vegan version by substituting a high quality vegan spread for the butter. My favorite vegan spread is Earth Balance - it tastes like real butter, has a nice color and texture, and has no trans fats. Just be sure to leave out the pinch of salt, since Earth Balance is already salted.
Makes 1/3 cup.