Pick the leaves off the basil. Wash and wipe the leaves, pound in a mortar or chop very finely. Take the butter out of the refrigerator in advance. Cut into pieces and put into a saucepan in a hot, but not boiling, double boiler. Keep on a very low heat. Work the butter with a spatula into a cream, salt, pepper generously, add the basil and the lemon juice. Serve in a sauceboat. This butter goes very well with grilled or poached fish, scallops and all kinds of shellfish.
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For 1/2 lb butter :
1 lemon
1 large bunch of basil
salt
pepper from the peppermill
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15
mn
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5
mn
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Pay attention to the temperature of the double boiler, this is important because the butter must remain creamy.
