I love butter. I love cured lemons. The idea occurred to me to combine the two. Add a medallion to hot, steamed fish or other proteins, spread it on French or other rustic bread for breakfast or for lunch sandwiches alone or with other ingredients,, stir it into soups or sauces to enrich and enliven them. —creamtea
8 oz; 16 tablespoons
unsalted butter (2 cubes), softened
freshly-squeezed strained lemon juice
wedge home-cured, Moroccan style lemons (I use Paula Wolfert's recipe with the optional spices: peppercorns, bay leaf, cardamom, and clove)
scant 1/4 teaspoons
coarse sea salt
brine from the cured lemons (according to taste)
In This Recipe
In a stand mixer fitted with the paddle, cream butter about 4 minutes. Scrape sides of bowl with silicone scraper.
Add remaining ingredients and cream until well blended, stopping machine once or twice to scrape sides.
Scrape onto sheet of wax paper, shape into a fairly even strip with the silicone scraper, then roll into a log, bringing in the sides of the wax paper to seal. Wrap in a layer of plastic and place in refrigerator to chill for a few hours.
If desired, open and slice the chilled butter into medallions. Divide into smaller units and wrap in foil to freeze for longer storage.