Lemon Butter

Stolen from Genesia (Yes, she did steal this from me - :-P Genesia), this recipe for a compound lemon butter is super easy to make and is a lively, tangy-fresh alternative to regular butter when added to soups, mashed potatoes, hot corn-niblets, in a salami sandwich or even to sauté all sorts of things in. You can add freshly chopped herbs like parsley, dill and chives. The olive oil keeps it at a very spread-able consistency and doesn’t let the butter burn when used to cook with.

Ingredients:

400 gms good quality salted butter (at table temperature)

½ cup extra virgin olive oil

¼ cup lemon juice (more/less according to your lemony preferences)

Pinch of salt and a really big fat pinch of coarsely ground black pepper

Method:

Take all the ingredients and vigorously whisk them together well any way you can… balloon-whisk, hand-held immersion blender, with a fork… till everything is well amalgamated. Taste for salt, lemon and pepper.

Spoon the mixture into containers with air-tight lids and use or refrigerate as you would butter.