Red Pepper Butter

What a savoury way to jazz up a special butter for cool-weather vegetable dishes. And it’s so pretty on the table for get togethers or that holiday meal. Roasted red pepper butter is also mouth-watering on baked and mashed potatoes or slathered on a seeded artisan bread served hot from the oven. Always begin with soft butter. It will blend with the other ingredients much easier and saves time while mixing. Set your butter out at least 30 minutes before whipping it.

½ cup (1 stick) unsalted butter, softened (113 g)
½ cup roasted red pepper, diced (jarred is OK)
¼ cup shallots, minced
1 Tbsp. garlic, minced
1 tsp. lemon zest, freshly grated
kosher or sea salt
white pepper, freshly ground

Place a skillet onto the stove and turn to medium-high. Add the red peppers, shallots and garlic to the pan and stir until softened (not browned), about two minutes.

With an electric mixer, cream the softened butter in a medium-sized bowl until it is fluffy. Begin at a low speed on your mixer and work your way up to faster speeds as the butter gets creamier. The more you whip it, the fluffier it will become.

Add the shallots, red peppers, garlic, lemon zest, salt and pepper. Combine until well blended.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.