Light Strawberry Basil Butter (Print Version)
# Ingredients:
01 -
2 teaspoons honey, if you'd like a sweeter taste
02 -
¼ teaspoon sea or Kosher salt
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1 tablespoon finely chopped fresh basil
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½ cup (4 ounces or 1 stick) unsalted butter, softened
05 -
2-3 fresh strawberries, smashed (yields about 2 tbsp of puree and juices)
# Instructions:
01 -
Pop the softened butter and salt into a medium mixing bowl. Use a whisk or an electric mixer to whip it until it's super light and airy.
02 -
Take another bowl and squish the strawberries using a fork until they become a puree (you should get roughly 2 tablespoons).
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Pour the strawberry puree and its liquid straight into the fluffy butter. Keep on whipping until it's pink, combined nicely, and smooth.
04 -
Stir in the basil and give it a taste. If it’s not sweet enough, mix in some honey. Serve it right away or stick it in the fridge for up to two weeks.
# Notes:
01 -
Let the butter soften to room temperature first if you plan to spread it after refrigerating.
02 -
Store the butter in a glass container or wrapped up in parchment paper. It'll last in the fridge for about two weeks.
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Want a bigger batch? It's super easy—just adjust the ingredients as you like.