Moroccan Cured-Lemon Compound Butter

1. 1

   In a stand mixer fitted with the paddle, cream butter about 4 minutes. Scrape sides of bowl with silicone scraper.

2. 2

   Add remaining ingredients and cream until well blended, stopping machine once or twice to scrape sides.

3. 3

   Scrape onto sheet of wax paper, shape into a fairly even strip with the silicone scraper, then roll into a log, bringing in the sides of the wax paper to seal. Wrap in a layer of plastic and place in refrigerator to chill for a few hours.

4. 4

   If desired, open and slice the chilled butter into medallions. Divide into smaller units and wrap in foil to freeze for longer storage.

* Per serving · 4 servings · Values may vary.

No additional tips available.