A salty lemony compound butter that is the perfect flavoring for steamed or blanched vegetables. It can also be used to flavor chicken and pork dishes. It's easy to make and easier to use.
"*" See Kitchen Notes for more information or links to special ingredients.
Using a fork, incorporated the lemon and pepper into the butter, smashing and folding, smashing some more and folding several times until evenly distributed.
Press the butter into a small bowl. Cover and place in the refrigerator and chill at least an hour before using.
Unsalted Butter - Do not use salted butter. The preserved lemon provides plenty of salt.
Preserved Lemons - This link has two methods for making preserved lemons - A method that requires a few weeks of waiting for the lemons to preserve and a method for making a modified preserved lemon in 24 hours. The modified version works quite well with this recipe.
Serving Suggestions - Use this butter as a finisher by placing a dollop on top of each serving, or use as the fat for sauteing. Below are my favorites.
Recipe author: MJ of MJ's Kitchen