With fresh herbs on the inside (any combination will do) and plenty of our Dilly-O Finishing Salt on the outside, this recipe is a perfect enhancer for fish, roasted vegetables, grilled asparagus, or anything that you love to put butter on — like toast! If you love butter and salt as much as we do, then you’re going to want to keep this staple ingredient in your home freezer and at work (just be sure to put your name on it and tuck it waaayyy in the back). Serves 8-10.
In a small bowl, whip the softened butter until smooth and creamy. Add the herbs and blend evenly into the butter. Spoon the mixture into a heap in the center of a generous square of wax paper. Begin to gently roll and tuck the wax paper around the butter mixture, without wrinkling the wax paper, making a log about 2 inches thick. Completely enclose the butter mixture with the wax paper, twisting the ends tightly. Place in the freezer for at least one hour.
Prior to serving, take the butter log out of the freezer and remove wax paper. Place enough Dilly-O Finishing Salt in a saucer to completely encrust the butter log evenly. Slice into half-inch thick rounds and serve.
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This Smoky Oaxacan Mezcal Basil Cocktail is an all season favorite: Melding the complex smoky flavors of authentic Mezcal with sweet agave syrup, muddled lime, and basil.
These dark and delightfully chewy chocolate cookies are everything you crave. And then some. Dark and sultry, soft and chewy, satisfying both the classic chocolate chip cookie and decadent brownie lover. We invite you to make them even more irresistible by gettin’ salty and adding a mix of heat and sweet with our Chipotle Finishing Salt and Lavender Honey Bee Finishing Salt. Makes about 2 dozen cookies.