- Prep time
- 15 minutes PT15M
- Cook time
- N/A PT0
- 8 servings
For a flavorful addition to any meaty main course, give this homemade compound butter a try! The briny peppercorns and tangy cheese work with the rich, creamy butter in mouthwatering harmony.
- 1 pound salted butter, room temperature
- ½ cup shredded Parmesan
- 2 tablespoons brined green peppercorns, drained
Place butter in stand mixer with paddle attachment and mix on high speed until light and fluffy, about 1 minute.
Stop mixer, add parmesan and green peppercorns and paddle on medium-high speed until well incorporated.
Lay out parchment or wax paper, place compound butter in the middle, then shape into a log. Roll the paper over the log, twist the ends to secure and place in the freezer until firm. Once solid, you can pre-cut into rounds or keep whole.
To store, keep the rolled log in the refrigerator for up to a month or in the freezer for up to 6 months, wrapped tightly in parchment paper and plastic wrap.