Making compound butters are really easy and can be made either savory or sweet, like this one. The key is that the butter has to be soft and at room temperature so that whatever you’re adding to it will be able to be combined into it. For this recipe, the sweetness of the strawberries will determine how much sugar you’ll want to add. The fresher the berries, the less you’ll need.
2 tablespoons diced fresh strawberries
Zest from 1/2 lemon
1-2 teaspoons sugar, or to taste
Pinch kosher salt
6 tablespoons unsalted butter, at room temperature
In a food processor, add strawberries, lemon zest, 1 teaspoon sugar, salt and butter and process until smooth and everything is combined (see cook’s note). Taste for flavor and add in a bit more sugar if necessary. Place butter on a sheet of plastic wrap and gently roll into a small log, or place in a serving bowl. Wrap (or cover) and refrigerate until ready to use.
Makes approximately 1/4 cup.
cook’s note: You’ll need to scrape down the food processor quite a bit as this combines together. Because it’s a small quantity it will take some time for it all to combine together. If you have a small food processor, by all means use it for this recipe. Or, you can also easily double the batch if you’re so inclined. It’s delicious!