Black Pepper Strawberry Butter

1/2 pint strawberries (about 5 to 7 strawberries), stems trimmed 
1 stick of unsalted butter, room temperature
1/4 teaspoon black pepper
1/4 teaspoon sea salt
2 tablespoons honey

1. In a blender or food processor, puree the strawberries until very smooth. Run the purée through a strainer and discard the pulp. It should measure out to be a little over 1/4 cup of puree. Season with salt and pepper. 

2. In a medium bowl, add the butter, honey and 2 tablespoons of puree. (We're going to incorporate this slowly.) Using a hand-mixer or a stand-up mixer, beat until smooth. At first the mixture will separate but the more you beat the butter, the more it'll come together. Once it's combined, add an additional 1 tablespoon at a time, adding about 3 more tablespoons. This will total to be about 1/4 cup, plus 1 tablespoon. Give it a taste and add a bit more honey or salt, if you like. 

3. Serve at room temperature, if you like, or you can transfer it to the refrigerator until you're ready to use it. 

Yields a bit more than 1/2 cup butter
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