This easy butter preparation adds an unexpected flavor dimension to any dish and is equally good on steaks, steamed broccoli, roasted fingerling potatoes, or fish and rice.
Recipe information
Yield
makes one 4- to 5-inch log or about 1/2 cup
Ingredients
8 tablespoons (1 stick) unsalted butter, softened
2 sun-dried tomatoes, packed in oil (substitute: dried and reconstituted)
6 fresh basil leaves
1 tablespoon coarse or flaky sea salt
1/2 teaspoon freshly ground black pepper
Preparation
Place the butter, tomatoes, basil, salt, and pepper in a food processor or blender and pulse until well combined and blended, stopping to scrape down the the bowl several times as you go. Transfer the mixture to a piece of wax paper, roll it into a log 1 1/2 to 2 inches in diameter, wrap tightly in plastic, and refrigerate until firm, about 1 hour, or for up to 1 week. Slice into thin rounds as needed.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
