80 minutes
A deliciously fresh and citrusy butter perfect for spreading on bread or melting over vegetables and fish.
Garlic Clove, smashed and peeled
each
Unsalted Butter, at room temperature
0 lb
Grated Lemon Zest, lightly packed
teaspoons
Watercress, with dry ends trimmed and roughly chopped
0 oz
to taste
1. Prepare Garlic
Take your garlic cloves, smash them with the flat side of a knife, and peel off the skins. Place the garlic in a food processor and finely mince it, making sure to scrape down the sides occasionally to get an even consistency.
2. Combine Butter and Lemon Zest
Add the room temperature butter and the grated lemon zest to the minced garlic in the food processor. Pulse the mixture until it becomes smooth and creamy.
3. Add Watercress and Salt
Add the roughly chopped watercress to the food processor and pulse until you see visible flecks of the greens throughout the butter. Add a pinch of kosher salt.
4. Adjust Seasoning
Taste the butter and adjust the seasoning if needed. Sometimes, a little extra salt can make all the difference in balancing the flavors perfectly.
5. Chill Butter
Transfer the butter mixture to a container and let it chill in the refrigerator for at least an hour. This allows the butter to firm up and the flavors to meld together beautifully.
Gradually add lemon zest, taste as you go, and use a pinch of salt to complement the peppery watercress.
Opt for organic, unsalted butter and fresh, vibrant watercress with bright, aromatic lemon zest for superior flavor and creaminess.
Use a microplane for fine lemon zest and chop watercress finely after removing thick stems for even integration into the butter.
Wrap the combined butter and chill in the refrigerator to intensify the flavors, ideally overnight.
Use this butter for finishing sauces, topping vegetables, or melting over steak or fish.
Comments (0)