Sundried Tomato and Rosemary Butter

Sundried Tomato and Rosemary Butter
We like this butter over grilled meats such as lamb and beef. Equally good when a pat or two is left melting over fresh sautéed or grilled vegetables. Add in the ingredients to the butter in amounts as desired.

Ingredients:

1/2 c soft whole butter, no substitutions
1 to 2 Tbsp chopped sundried tomatoes
1 to 2 tsp shallots, chopped fine
1 to 2 tsp fresh rosemary, chopped fine
1/2 to 1 tsp fresh squeezed lemon juice
1/2 to 1 tsp Dijon mustard
Fresh ground black pepper to taste

Procedure:

Cream butter in a bowl with a wooden spoon. Add in the rest of the ingredients as desired. Cut a piece of plastic wrap off and place on surface. Put the butter in a line, then roll up. Place in refrigerator until firm. Cut pats to place on hot, grilled meats and vegetables.

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