Culinary lavender adds a unique and Springy flavor to any dish. Lavender seems to be one of those love it or hate it flavors. Some can’t get past the fact that it smells like soap or perfume. I can’t blame them, since as many of you know, I can’t eat mint because I can’t get past the fact that it tastes like toothpaste.
Lavender Butter Recipe
- 1/2 cup unsalted butter room temperature
- 1 teaspoon culinary lavender
- In a food processor, cut the lavender into the butter until it is fully integrated. Wrap the lavender butter in parchment paper and store in the fridge.
- Refrigerate overnight to give the flavor more time to absorb into the butter.