« back to recipes search results
Butter - Lemon (Cold) Recipe
A compound butter, based on the traditional French 'Beurre au Citron'.
It's used to garnish cold hors d'oeuvre.
Any left over butter, freezes well for another occasion, if carefully wrapped - so as to avoid taking on the tastes of stronger foods.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
250gr/8 oz Unsalted Butter – at room temperature; keeping the wrapper
The zest from a large Lemon – unwaxed if possible
½ teaspoon (2ml) fine Sea Salt
A few grinds of freshly milled Pepper – use white unless you mind a few black flecks
- Cream the butter in a bowl, or cut into pieces and put in a food processor.
- Beat in the lemon zest, plus the salt and pepper and blend thoroughly.
- Spread out the reserved butter paper, then spread the butter in a sausage-shape along the centre.
- Roll the paper around the butter to produce an even shape - if any oozes out of the ends, force it back and seal in with the wrapper.
- Refrigerate until needed
To serve, slice off medallions as needed.