Sun Dried Tomato Butter Recipe 475

Steps:

• In a medium bowl, beat the butter with an electric mixer until smooth and creamy. Add the rest of the ingredients (I used a small electric chopper/blender to chop them finely together) and beat until well combined. Store in an airtight container and refrigerate for an hour before serving to allow the flavours to develop. Alternatively, roll it up in clingwrap into a sausage shape, which makes it easier to cut out portions as and when needed. Keeps refrigerated for up to approximately 2 weeks. Freeze if you want to keep it for longer. Use it as a delicious spread for breads, or as a flavoursome topping for steaks, pastas or vegetables. Before using, remove from fridge and let it soften and come to room temperature before using as a spread on breads. If using on steaks, place a slice of butter on top of the hot steak and let it melt into deliciousness!

Steps:

• Pulse together all ingredients in a food processor until tomato is finely chopped and butter is pale pink. Transfer to a sheet of wax paper or parchment paper and roll into a log about 1 1/2 inches thick. Twist ends of paper to enclose butter and chill until firm, about 30 minutes.

Steps:

• Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
• Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
• Remove from the heat and add in the parsley and sundried tomatoes.
• Serve over your favorites.