CARROT LEMON GRASS BUTTER

Ingredients

• ​1/2 cup fresh orange juice
• 1/2 cup water
• 1/2 cup diced carrot
• 2 tbsp diced shallot
• 1 piece lemon grass stalk (4 inch), crushed and cut into 1 inch pieces
• 1 bay leaf*
• 1 cup salted butter, softened
• 2 tbsp finely chopped fresh basil
• 1/2 tsp liquid honey
• Pinch cayenne pepper

Directions

1. Combine orange juice, water, carrot, shallot, lemon grass and bay leaf in a small non-reactive saucepan. Bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, until carrots are very soft, about 9 - 10 minutes. Remove from heat; remove and discard bay leaf.
3. Strain mixture through a sieve into a heatproof bowl, reserving carrot mixture and strained liquid. Reserve 2 tbsp strained liquid; discard remaining strained liquid.
4. Place carrot mixture and reserved strained liquid in a mini food processor; process until lemon grass is finely chopped. Add butter and process until smooth. Transfer butter mixture to a bowl. Add basil, honey and cayenne pepper; stir to combine.
5. Place mixture on a piece of plastic wrap. Using plastic wrap as an aid, shape mixture into a 1 1/2x10 inch log. Wrap log in plastic wrap and refrigerate for up to 4 days or freeze for up to 2 weeks.