Vanilla Sorghum Butter
This butter makes a beautiful spread on toast, bagels, pancakes, waffles, or cornbread. You can also melt it to use on crepes or use it as a base for buttercream frosting.
Use your fresh spring herbs, garlic and green onions in this flavorful butter that will make anything taste better. We like to use it with mussels, dollop on salmon, stir into hot pasta, drop on baked potatoes, or use as a base for a cream sauce for soups or pasta. You can also replace the dill with basil and use it on chicken or beef.
Ingredients
- 1 1/2 cups destemmed herbs, like tarragon, dill, parsley, chives
- 2 cloves garlic
- 1 lemon, zested and juiced
- 1 teaspoon sea salt
- 2 sticks unsalted butter, room temperature
Preparation
1. Place herbs, garlic, lemon juice, and salt into food processor. Puree until mixture becomes a bright green color and all herbs are chopped thoroughly, 30 - 45 seconds. Add butter and pulse until fully incorporated.
2. With a spatula, scrape mixture onto wax paper and shape into a log. Chill.
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