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Sun-dried Tomato Butter |
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Amount |
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Item |
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1 stick
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unsalted butter, room temperature |
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4 tbsp
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sun-dried tomatoes, minced |
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2 tbsp
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fresh basil, minced |
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2 tsp
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fresh garlic, minced |
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1/8 tsp
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kosher salt |
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Directions: |
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Mash all ingredients in a bowl using a fork until blended. Place mixture onto a piece of plastic wrap and roll forming a tight cylinder about 3 inches in diameter. Chill until firm about 1 hour. |
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Chef Notes: |
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This butter is the perfect topping for any steak. Cut the butter into silver dollar size pieces, 1/2 inch thick. Butter can be frozen for up to 6 weeks.
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