Orange Butter with Rosemary 4-6 servings
- 8 oz. (225 g) butter
- Zest from 1 orange (organic)
- 2 tbsp fresh rosemary, finely chopped
- Salt flakes
- Chili, fresh or flakes
Cut the butter into smaller pieces, place in a bowl and allow the butter to soften to room temperature.
Wash and dry the orange. Finely grate the orange zest.
Blend the zest and rosemary into the butter, using a wooden spoon or a handheld mixer.
Season with salt and chili. Put the butter in a bowl in the fridge.
Bring out the butter a little before dinner, this will let the flavors bloom.
This butter goes particularly well with fish and chicken.
For more ideas on low-carb side dishes, have a look at my cookbook Low Carb High Fat Barbecue.
Here are some pictures from my vacation in Fort Lauderdale, Florida.