Seaweed Butter

• 1 cup (2 sticks/225 g) good-quality unsalted butter (I like Kerrygold), at room temperature
• Zest f

In a stand mixer fitted with the paddle attachment (or with a bowl, a sturdy whisk, and a lot of arm power), whip the ingredients together until fluffy. Extra butter can be stored in the refrigerator for 1 week or frozen for 1 to 2 months. Let the butter come to room temperature before serving.