Umami Butter
Recipe source: own creation
Prep time: ~10 min.
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Ingredients (yields ~300 g butter):
*250 g soft butter, unsalted
*~10 g fresh herbs (basil, parsley, thyme, chives)
*2 garlic cloves
*~20 g freshly grated parmesan
*zest of 1/2 an organic lemon
*~10 g anchovies (in oil)
*~10 g dried tomatoes (the softer kind)
*~10 g Kalamata olives (pits removed)
*1 tbsp tomato paste
*1 tbsp olive oil
*freshly ground black pepper
*freshly ground dried chili, optional/to taste
1 Make sure the butter has room temperature and is really soft. The shortcut I use, if it is not: Cut the butter into small cubes and beat with your KitchenAid/flat beater until really soft and creamy - this may take some minutes. (more tips on how to soften butter from the kitchn )
2 Prepare and measure the ingredients: Wash, pad dry and finely chop the herbs, peel and finely chop the garliccloves, grate parmesan and lemon rind and finely chop anchovies, dried tomatoes and olives. Cream everything into the butter, add the tomato paste, the olive oil, some ground black pepper and chili and season to taste (no need to use salt!).
3 Fill into ramekins and chill. Or use right away, slather generously on thick slices of bread and toast in the oven until golden brown and crisp (takes very few minutes under the broiler, 180-200°C/355-390°F). Or chill until firm enough to form into a roll, then wrap into parchment paper or foil and chill (great for BBQs). Keeps in the fridge for at least 2 weeks.
From
here.
