This recipe is great for popcorn on a blustery, cold night, but it also lends itself to a lot of things. Whip it into mashed potatoes at your holiday dinner or try basting seared scallops with it.
Lemon-rosemary butter
Yields 1/4 cup
Cook time: 5 minutes
Ingredients:
1/4 cup unsalted butter
1 tbsp fresh rosemary, finely chopped
2 tsp lemon zest, finely grated
1 tsp sea salt
1/2 tsp ground black pepper
Method:
Melt the butter on medium heat. Once completely melted, reduce heat to low, stir in remaining ingredients and let cook on stove for one minute.
Strain to remove aromatics (optional) and transfer to small bowl. Use as desired.
Courtesy Dan Clapson
@dansgoodside
eatnorth.com