Preserved Lemon Butter
Make up a compound Preserved Lemon Butter and keep a supply in your refrigerator. It will add an extra element of flavor and sparkle to your favorite dish.
Servings: 16 tablespoons
Calories: 102kcal
Ingredients
- 1 cup butter 2 sticks softened
- 2 preserved lemons
Instructions
- Place the butter into a small dish to soften at room temperature.
- Rinse the preserved lemon under cold water to remove as much of the salt as possible.
- Cut the lemons in half and separate the quarters.
- Scrape the flesh from each of the quarters and place into a small mesh strainer.
- Rinse again under cold tap water and squeeze dry between a pad of paper towels.
- Place the squeezed lemon flesh into a mini food processor or blender and purée.
- Blend until the lemon is a smooth purée.
- Add the purée to the dish of butter and mash with a fork until smooth.
- Divide the butter in half and place on separate pieces of parchment paper and shape into logs. Roll the parchment paper around the butter log and twist each end. Wrap with plastic film and store in the refrigerator.
- To use, unwrap and cut into slices as needed.
Notes
- Use un-salted butter.
- Rinse the scraped lemon flesh under cold tap water to remove as much of the brine as possible.
- The lemon rind can also be included.
- The butter and the lemon can be blended together in the food processor or blender.
Nutrition
Serving: 1tablespoon | Calories: 102kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 3mg | Iron: 0.003mg