The combination of puréed carrots, lemongrass, orange juice, basil and honey gives this butter a unique flavour. Keep a log in the freezer and slice off rounds to melt over simple fish and vegetable dishes that could use a flavour boost.

Yield: Makes 1 log.



  • ​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


  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.
Nutritional analysis per 1/4 inch slice:

44 calories, 4.6 g fat, 0.1 g protein, 0.7 g carbohydrate, 0.1 g fibre, 42 mg sodium