Moroccan Cured-Lemon Compound Butter

• 8 ounces unsalted butter (2 cubes), softened
• 1/2 teaspoon freshly-squeezed strained lemon juice
• 1/2 wedge home-cured, Moroccan style lemons (I use Paula Wolfert's recipe with the optional spices: peppercorns, bay leaf, cardamom, and clove)
• scant 1/4 teaspoons coarse sea salt
• 2 teaspoons brine from the cured lemons (according to taste)

1. In a stand mixer fitted with the paddle, cream butter about 4 minutes. Scrape sides of bowl with silicone scraper.
2. Add remaining ingredients and cream until well blended, stopping machine once or twice to scrape sides.
3. Scrape onto sheet of wax paper, shape into a fairly even strip with the silicone scraper, then roll into a log, bringing in the sides of the wax paper to seal. Wrap in a layer of plastic and place in refrigerator to chill for a few hours.
4. If desired, open and slice the chilled butter into medallions. Divide into smaller units and wrap in foil to freeze for longer storage.

butter, freshlysqueezed strained, homecured, coarse sea salt, brine

Taken from food52.com/recipes/70623-moroccan-cured-lemon-compound-butter (may not work)