Ingredients:
110g Unsalted Butter (¼ package)
30g Shallots, finely chopped
1 clove Garlic, minced
1tsp Black Peppercorns, crushed
1 sprig Rosemary leaves, finely chopped
10ml Olive Oil
Salt & Pepper
Method:
1. Cut the butter into thin slabs and arrange them on the sides of a bowl to soften quicker.
2. Heat the oil in a small sauté pan. add the shallots and garlic to the hot pan and sauté until translucent and you can smell the garlic. Add the stem of rosemary and the crushed black peppercorns. Remove from the heat and transfer to a container. Store in the fridge to cool.
3. Remove the rosemary stem and add the cooled shallots, garlic, and peppercorns to the butter along with the rosemary leaves. Mix the butter using a rubber spatula and add force to combine if the butter still seems a little stiff.
4. Lay a large piece of saran wrap on the counter. Place the butter in the centre in a log-like shape.
5. Fold the saran wrap over and using the edge of your hand, push the butter so it is even.
6. Roll the butter so the saran is wrapped all around. Hold the ends of the saran wrap and roll it a few times back and forth on the counter till the butter becomes tight and compact.
7. Twist the ends and chill in the fridge till firm.
8. Run a knife under hot running water and then slice the compound butter. Remove the saran wrap from the edges. Place on a warm steak & enjoy.
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