This harissa compound butter can be stored in a freezer for up to 1 month. Simply unwrap, slice off what you need, wrap it back up, and stick it back in the freezer!
Makes: 1 pound
Skill Level: Easy
Time to Make: 2 hours 20 minutes (2 hours inactive)
1 pound butter
10 tablespoons harissa paste
4 tablespoons extra virgin olive
2 teaspoons salt, to taste
Parchment paper or plastic wrap
Kitchen twine, optional
Prepare Ingredients: Slice the butter into cubes.
Process the Ingredients: In a food processor, combine the butter and the harissa and pulse until combined. Add the olive oil and pulse until smooth and well combined. Add the salt and pulse until incorporated.
Wrap the Butter: Spoon the butter lengthwise into a long strip of parchment paper or plastic wrap. Roll tightly into a log and twist the ends tightly. Tie the ends with kitchen twine if desired. Store in the freezer for at least two hours and up to 1 month. Enjoy!