Strawberry Basil Butter (Print Version)
# Ingredients:
01 -
4 ounces (½ cup or 1 stick) unsalted butter, softened
02 -
A small pinch of sea or Kosher salt
03 -
2 teaspoons honey (optional, for sweetness)
04 -
2-3 fresh strawberries, smashed into puree (yields about 2 tbsp.)
05 -
1 tablespoon finely chopped basil leaves
# Instructions:
01 -
In a medium-sized bowl, toss in the butter and a bit of salt. Use a whisk or hand mixer to whip the butter until it’s super smooth and airy.
02 -
Grab a fork and squash the strawberries in a separate bowl. Keep at it until they’re a smooth puree—you’ll need about 2 tablespoons.
03 -
Take the mashed strawberries with their juice and mix them into the whipped butter. Keep blending until it’s fluffy, pink, and completely mixed in.
04 -
Add the chopped basil and stir it through. If the berries aren’t sweet enough, drizzle in some honey. You can serve it right away or stash it in the fridge for up to 2 weeks.
# Notes:
01 -
Let the butter soften to room temperature for easy spreading after chilling.
02 -
Keep it fresh by storing in a jar or wrapping it in parchment paper, and refrigerate for 2 weeks max.
03 -
Feel free to make bigger batches if you need more!