Butter- Red Pepper and Herb Butter
Source of Recipe
Food and Wine 1979
Recipe Introduction
This butter can abe refrigerated for a couple of days or kept on hand in the freezer for several months. To convert the butter to an emulsified sauce (delicious on roasted shellfish), cut it into pieces and melt it slowly over low heat, whisking constantly. Do not let boil or the sauce will break. Makes about 10 tablespoons
List of Ingredients
1/2 red bell pepper, cut into small pieces
2 scallions, chopped
1 tablespoon chopped garlic
1/2 teaspoon thyme
1 tablespoon chopped parsley
Pinch of cayenne pepper
1 stick (4 ounces) unsalted butter, cut into piecesRecipe
Combine the bell pepper, scallions, garlic, thyme, parsley and cayenne in a food processor. Turn the machine on and off until the ingredients are minced but not pureed. Add the butter pieces and process until blended. Transfer the butter to a sheet of plastic wrap and twist the ends securely. Freeze the butter until firm, about 1 1/2 hours.
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