| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Spreads, Seasonings |
1 |
Batch |
INGREDIENTS
| 1/2 |
lb |
Unsalted butter |
| 2 |
tb |
Dijon mustard or more to taste |
| 1 |
|
Or 2 garlic cloves; pressed |
| 3 |
tb |
Kalamata olives pitted and chopped |
| 1 |
|
Sprig hyssop or thyme |
| 1/2 |
ts |
Fresh rosemary |
| 1/4 |
ts |
Fennel seed |
INSTRUCTIONS
Blend the butter, mustard and garlic until thoroughly mixed and smooth. Add
remaining ingredients and blend to desired texture.
Alley writes: "If you can't find Kalamata olives, any strongly flavored
black olive will do. The finished product is a piquant, delicious butter."
From Lynn Alley's "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pg. 48. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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