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1
Place the orange juice in a small saucepan over medium-high heat.
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2
Reduce the orange juice to 2 tablespoons, or until very thick and syrupy, 7 to 10 minutes.
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3
Let the juice cool to room temperature.
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4
Cut the butter into 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment.
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5
Add the orange juice reduction, orange zest, and salt.
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6
Starting on slow speed, beat until the ingredients begin to incorporate.
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7
Turn up the speed to medium-high and whip the butter until all the ingredients are well incorporated.
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8
The outside of the mixing bowl should feel cool.
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9
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for about 15 minutes before continuing.
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10
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.
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11
Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
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12
Chill for at least several hours.
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13
Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.
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14
The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
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15
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
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16
Alternatively, simply put it on the table in its ramekin.
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17
Stir 1/2 cup toasted chopped pecans into the butter when you add the orange zest.
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18
If you want to make plain Pecan Butter, omit the orange juice and zest.
