blend · butter emulsion
★ STARRED KITCHENPrep 10 minChunky Olive Butter
Independent adaptation of a publicly published Dave Beran recipe. Not affiliated with, sponsored by, or endorsed by Dave Beran.
FINISHING BUTTER · LAMB, GRILLED BREAD & VEGETABLES
A finishing butter for lamb, grilled bread & vegetables.
Dave Beran's chunky olive butter for lamb.
On the jar
CHUNKY OLIVE
- Method
- blend
- Yield
- about 1½ cups
- Ingredients
- 4
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Butter12 Tbsp softened (170 g)
- Olives1 cup chopped (140 g)
- Dijon Mustard1/4 cup (60 ml)
- Parsley1/4 cup chopped (10 g)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Chunky Olive Butter wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 7 stars · 3 national awards
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Provenance
Contemporary American chef of Seline (and formerly Dialogue / Pasjoli) in Los Angeles / Santa Monica; James Beard Best Chef: California 2026 with Michelin recognition. Formerly Next Chicago under Achatz.
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Dave Beran / Food & Wine (published as “Chunky Olive Butter”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.