Blackberry Basil Butter
This butter looks like such a gorgeous sorbet – you’ll want to eat it on its own. Spread on a good chewy baguette, top French toast, spread between hot biscuits, dollop on pork, and mix in grilled fruits. This recipe makes one pound.
- 1 pound good unsalted butter, softened
- 1/2 cup blackberries
- 1/2 teaspoon sea salt
- 4 Tablespoons chopped basil
Whip butter, salt, and basil in mixer, about 30 seconds. Use a standing mixer with paddle attachment if you have one.
Add in berries and mix in short bursts. Do this until the desired texture and color is achieved: only mix a short time if you want chunkier fruit pieces, mix longer for more emulsified berries and a darker color.
Store in mason jar. Cap and refrigerate or freeze. Butter lasts about 3 weeks in fridge.
Garnish with chopped fresh basil if serving butter in a pot for the table.