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Calendula and sea salt butter

 

Makes 1 cup

 

On a marble pastry stone or in a mixing bowl, place:

1 cup unsalted butter, softened

3 tablespoons calendula flower petals, finely chopped

1 tablespoon lemon zest

1 tablespoon coarse sea salt

Knead or beat together until well combined. Roll the butter into a ball or a log and wrap it in parchment paper. Refrigerate until firm. Compound butter will keep for 1 week.