Martini Butter


2 T. gin
1 T. dry vermouth
1/3 cup pimiento-stuffed green olives
8 T. unsalted butter at room temp. 1 tsp. grated lemon zest
dash of cayenne pepper


In a small sauce pan, boil gin and vermouth over high heat until liquid is reduced to 1 tablespoon, 2 to 4 minutes. Remove from heat and let cool.
In a blender or food processor, combine reduced gin mixture, olives, butter, lemon zest and cayenne. Process until olives are minced. and mixture is well blended. Martini butter can be stored for days in the refrigerator or weeks in the freezer