Best 4 Basil Lemon Butter Recipes
Indulge in the symphony of flavors presented by this delectable Basil Lemon Butter. Crafted with a harmonious blend of fresh basil, zesty lemon, and luscious butter, this culinary masterpiece elevates any dish to new heights. Say goodbye to mundane meals and embark on a journey of culinary exploration, as this versatile condiment seamlessly complements a variety of dishes. From succulent grilled meats to tender roasted vegetables, from delicate seafood to fluffy pancakes, Basil Lemon Butter adds a burst of vibrant flavor that will tantalize your taste buds. Prepare to be captivated by its versatility, as it transforms ordinary ingredients into extraordinary culinary creations.
Let's cook with our recipes!
ORANGE ROUGHY FILLETS WITH LEMON BASIL BUTTER
Found this in my local market and substituted the Orange Roughy with Tilapia. Excellent choice! I serve this with steamed asparagus over a bed of steamed spinach.
Provided by kitchendiva
Categories Orange Roughy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter and basil in a small bowl.
- Place fillets on a lightly greased broiler pan.
- Spread fish with half of the basil butter mixture.
- Broil 5- 8 inches from heat for 5 minutes.
- Turn.
- Spread with remaining basil butter.
- Squeeze lemon juice over fillets.
- Top with sprinkle of Parmasean cheese.
- Broil another 4- 5 minutes or until fish is close to the point of flakiness.
LEMON BASIL CURD BUTTER COOKIES FROM THE COOKIE BOOK
Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth. "Sweet baby Jesus where have these been all my life? These are bright and lemony with the infusion of fresh basil transforming them to sublime. Maybe even otherworldly. I chose a large cut-out for the top cookie to highlight the vibrancy of the curd. These will quickly become a favorite. Promise." -- Rebecca Firth
Provided by Food.com
Categories Dessert
Time 1h
Yield 32 sandwich cookies
Number Of Ingredients 18
Steps:
- To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more.
- Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely.
- To make the cookies, if your butter isn't super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
- Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm) thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
- Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm) round cookie cutter and a 1 1/4-inch (3.3-cm) round cookie cutter. Cut as many 1 3/4-inch (4.5-cm) circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm) cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm) circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm) between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes.
- Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an 'O' shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie.
- Buy the book!
- https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
CORN ON THE COB WITH LEMON BASIL BUTTER
Steps:
- 1. Make the lemon basil butter: put first 7 ingredients in food processor and pulse until basil turns the butter light green. Transfer to a small serving bowl (can be made up to 3 days ahead and refrigerated) 2. Pull off dry outside husks, tear several into 1/4 inch wide strips to use as ties. Gently peel back inner husks, remove silk and lightly coat corn with lemon basil butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 mins. Drain well. Place on a hot grill for 20 minutes, turning often. If grilling without the husks, grill 7 to 10 minutes turning often until tender. Serve with extra butter on the side.
BASIL LEMON BUTTER
This butter is not only delicious on a dinner roll but a very versatile ingredient in cooking!
Provided by Francine Lizotte
Categories Spreads
Time 5m
Number Of Ingredients 6
Steps:
- 1. In food processor, chop basil leaves. Add the remaining ingredients. Drop by tbsp. onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. If prefer, drop onto plastic wrap and shape into a log; wrap tightly and freeze.
- 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=SYoCe0YAgu4
Tips:
- Use fresh basil: Fresh basil leaves provide the best flavor for this butter. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- Use unsalted butter: Unsalted butter allows you to control the amount of salt in the butter. If you use salted butter, taste the butter before adding additional salt.
- Let the butter soften: Softened butter is easier to mix with the other ingredients. You can soften butter by leaving it at room temperature for about 30 minutes, or by microwaving it on low power for a few seconds.
- Use a food processor or blender: A food processor or blender makes it easy to combine the ingredients for the butter. If you don't have a food processor or blender, you can mix the ingredients by hand, but it will take a little longer.
- Store the butter in an airtight container: Basil lemon butter can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the butter for up to 3 months.
Conclusion:
Basil lemon butter is a delicious and versatile compound butter that can be used in a variety of dishes. It is perfect for spreading on bread, melting over chicken or fish, or adding to sauces and soups. With just a few simple ingredients, you can make your own basil lemon butter at home in minutes. So next time you're looking for a way to add some extra flavor to your meal, give basil lemon butter a try.
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