Whipped Strawberry Basil Butter (Print Version)
# Ingredients:
→ Sweetener
01 -
You might want 2 teaspoons honey, it's up to your taste
→ Fresh Produce
02 -
Grab 2 or 3 ripe strawberries, smash them up to make about 2 tablespoons worth of juicy mash
03 -
1 tablespoon basil, chop it up as tiny as you can
→ Dairy and Seasonings
04 -
113 grams of unsalted butter, let it sit out till soft
05 -
Pinch (about 0.25 teaspoon) sea salt or kosher salt
# Instructions:
01 -
Pop the mix in a jar and keep it in the fridge for up to two weeks, or just dig in right away. Let it sit out for a bit before you spread it so it’s soft and easy.
02 -
Stir in your chopped basil with a spatula. Taste it—if you want it sweeter, squeeze in some honey and mix again.
03 -
Scoop the strawberry mush (juice too!) into the whipped butter and keep mixing until the whole thing’s pink and everything looks well-blended.
04 -
Take your strawberries, squish them in a small bowl with a fork until you get around 2 tablespoons of pulpy juice.
05 -
Toss the super soft butter and salt into a medium bowl. Beat with a mixer or whisk till it gets fluffy and puffs up a bit.
# Notes:
01 -
Want it to spread nicely after chilling? Just leave it out so it softens before you use it.
02 -
Double or even triple the batch if you’re making this for a group—easy to adjust!