Monday, March 14, 2011

Provencal Butter



½ cup unsalted butter (1 stick)
2 tbsp finely chopped black olives
1½ teaspoons chopped fresh rosemary, sautèed
1 tsp chopped garlic
1 tsp ground black pepper

Allow butter to soften.
Sautè the rosemary for 10 seconds in a dab of butter; remove and let cool.
Mix all ingredients with a wire whisk until well combined.

Serve with French baguettes or freshly baked sourdough rolls.

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