Try this easy but delicious addition to your butter in so many different ways to zhoosh up almost anything; As a spread on hot fresh rolls or bread, or cut a piece and allow to melt over grilled steak, chicken, or fish. Replace normal butter in a shortbread or pastry recipe for either a savoury or sweet addition to your recipe. Try over freshly steamed vegetables, to add something interesting to your ham or cheese sandwich, or just on crackers instead of a dip.
If you think this is contradictory in that we are using unsalted butter, then adding salt, it is merely so you can control the saltiness of the end result. Olives can vary significantly in saltiness. You just have more control over the end result.
Now you are full bottle, go try some of our other butter compound recipes:
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 200 Grams unsalted butter cubed BUY
- 30 Grams Kalamata or black olives, pitted
- 1 lemons finely zested
- 3 Teaspoons fresh lemon juice
- 2-3 fresh thyme sprigs, stripped BUY
- 1 Pinch pink salt flakes or to taste BUY
Do
- 1
Place all ingredients into Thermomix bowl and blend 20 sec/speed 6. Scrape down sides of bowl and repeat if necessary. Scrape onto a piece of baking paper, press into a block using the butter press, wrap in paper and refrigerate or freeze until use. Serve with your best crusty bread, (preferably sourdough) or with grilled fish or chicken. It is delightfully rich and so you can light on other flavours that you serve with the butter.
