Homemade Lemon Butter

Homemade Lemon ButterShow more

This is an amazing umami booster with anything that involves cheeses seafood etc. I use it in pasta and as always making it yourself is quite satisfying because it’s just plain better that way.
The process here is to zest the lemons and set that to the side with the parsley add two teaspoons of lemon pepper and move on to the next step, because what you just did all goes in at the same time. Juice the lemons and then slowly cook that down until it has reduced to about 1/4 of the volume. Then cut the butter into small pieces 2 Tbsp pieces or so. Put those in the pan one at a time and melt them slowly while stirring constantly. Continue with this until all of it has been added to the reduced lemon juice. At that point you add the lemon zest, parsley and lemon pepper in at the same time cooking just a little bit. Reduce temperature pour into a sterilized pint jar, put on the lid and remember to roll it around a little bit every once in a while, until it solidifies. I’ll do a one cup jar of this later and we’ll how long it keeps at room temperature. I have used butter I canned up to nine years later and it was just fine. Sometimes you might notice some Parmesan notes in there, but what’s wrong with that. This has lactic acid and citric acid in it. I’m expecting success. They’ve dug butter out of peat bogs the Celts put in there and smelled just fine. They were afraid to eat it. I don’t know if they ever ran any tests on it. We may never know!

Ingredients
1 lb. Butter salted or unsalted your choice
4 Lemons
1/4 cup of parsley
2 tsp lemon pepper