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.