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Kalamata olive herb butter
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| Artist: |
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| Categories: |
Dips & Spreads, Herbs & Spices, Seasonings, Spreads & Salsas |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Unsalted butter | | 2
| tbsp | Dijon mustard | | | -- or more to taste | | 1
| | Or 2 garlic cloves, pressed | | 3
| tbsp | Kalamata olives | | | -- pitted and chopped | | 1
| | Sprig hyssop or thyme | | 1/2
| tsp | Fresh rosemary | | 1/4
| tsp | Fennel seed |
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Procedures:
| 1 | Blend the butter, mustard and garlic until thoroughly mixed and smooth. | | 2 | Add remaining ingredients and blend to desired texture. | | 3 | Alley writes: "if you can"t find kalamata olives, any strongly flavored black olive will do. | | 4 | The finished product is a piquant, delicious butter." from lynn alley"s "herbs in butter" article in "the herb companion." april/may 1993, vol. | | 5 | 5, no. | | 6 | Pg. | | 7 | 48 |
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