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.