Martini Butter

1. 1

   In a small nonreactive saucepan, boil gin and vermouth over high heat until liquid is reduced to 1 tablespoon, 2-4 minutes.

2. 2

   Remove from heat and allow to cool.

3. 3

   In a food processor or blender, combine the gin mixture, olives, butter, lemon zest and cayenne. Process until olives are minced and mixture is well blended.

4. 4

   Martini butter can be stored several days in the refrigerator or weeks in the freezer.

No additional tips available.