Lime Butter

July 3rd, 2013 2 Comments

 

 

There is no end to the mixture of seasonings and herbs that can be mixed with an oil to infuse it.  Flavored butters are no exception.  Herbs, citrus, garlic, paprika, cinnamon, nutmeg, spices….all of these are tasty in a whipped butter.

 

I have found the Pure Lime Oil by Boyajian to be an incredible product that I use both in desserts and in savory dishes.  I have the 5 ounce bottle that I’ll be using for years, but they also make a smaller 1 ounce bottle…which may also last for years.  They don’t list the 1 ounce bottle on their main site anymore but I found them for sale at King Arthur Flour.

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From the Boyajian website:

“Our citrus oils are natural essences that are cold pressed from the rind of the fruit.  Extracts and flavorings don’t come close to the remarkable intensity of these oils. It takes approximately 220 oranges, 330 lemons, or 400 limes to fill a 5 ounce bottle. The oils should be used sparingly in place of zest or peel. As a general rule, use up to 1/2 teaspoon per cup of dry ingredients, plus 1/4 teaspoon per cup of liquid ingredients in any recipe. Start with less; you can always add more.”

 

Let me repeat—use it sparingly!  It’s potent.

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I love my Trident zester.

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The lime zest/lime oil/butter combination make a great spread for the heat of summer and a nice bright surprise for the mouth.  This went especially well on baguettes served alongside slow-roasted beef with Moroccan seasonings that I recently made for a friend’s wedding.

 

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Lime Butter

Prep Time: 10 minutes

 

Soften

2 sticks butter

Whip with:

1 1/2 teaspoon Zest from a Lime

1/8 teaspoon Boyajian Lime Oil

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Serving suggestions—spread on:

  • Bread
  • Crackers with grilled shrimp
  • Crostini with smoked pork
  • Pastries and sweet biscuits
  • Sweet potatoes

 

 

The adorable wooden butter knife in the top photo is from Moon Spoonand the ramekin sits on a scarf my sister brought me from France (thank you!).

The shallow bowl in the Lime Oil photo and these deliciously tactile ceramic rattles were made by Kelly Jean Ohl (here are more images).  The incredible oak leaf bowl was made by Susan M. Sutherland Barnes.

 

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2 Comments

  1. Carol says:

    Yer welcome, sis!!

    I spread lime butter on hot corn on the cob and then dust on some cayenne pepper!!

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