Carrot Lemon Grass Butter | Blue Flame Kitchen

Ingredients

• ​1/2 cup fresh orange juice
• 1/2 cup water
• 1/2 cup diced carrot
• 2 tbsp diced shallot
• 1 piece lemon grass stalk (4 inch), crushed and cut into 1 inch pieces
• 1 bay leaf*
• 1 cup salted butter, softened
• 2 tbsp finely chopped fresh basil
• 1/2 tsp liquid honey
• Pinch cayenne pepper