Lemon balm butter with nuts

Ingredients for 1 servings:

• 250 g butter, soft
• 15 lemon balm leaves
• 3 tsp hazelnuts, chopped
• 1 organic lemon(s), juice and zest
• 1 tsp maple syrup or brown sugar
• n. B. salt and pepper, black
• 1 tbsp peppercorns, pink

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Roast the hazelnuts in a pan without fat. Finely chop the lemon balm leaves; this is best done with a chopping knife. You can also use a food processor, but this will tear the leaves rather than cut them, which will impart slightly less flavor. Roughly crush the pink peppercorns in a mortar and pestle. Flatten the softened butter with a fork or cream it until fluffy using the dough hook of a hand mixer. Add the lemon zest and 2 teaspoons of juice, finely chopped lemon balm, and chopped, roasted hazelnuts; mix everything well. Add the maple syrup and season with salt and black pepper. Finally, add the crushed pink peppercorns to taste. Note: The butter can be enjoyed plain on bread. It is also ideal as a grill butter for meat and fish. It freezes well. Alternatively, the butter also tastes good with pineapple sage, grapefruit mint, or lovage, but use only 5-10 leaves. Those with allergies can omit the nuts.