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Sauce and Condiment Recipes

Roasted Red Pepper Butter

Makes about 1/3 cup

This compound butter recipe is so good and very easy to prepare. Make it for a specific use, such as the Pan-Seared Grouper in the similar and related recipes, or store a batch in the freezer to use as needed. The flavors of the butter and red peppers complement many meats, poultry, seafood, vegetables, pasta and grains. It is even delicious spread on a crusty piece of toast. Once you learn the method, you can mix butter with all sorts of flavors, including herbs and spices. The recipe can easily be doubled. If desired, add a little fresh basil for an herbal flavor. In a hurry? Use store-bought roasted peppers instead of making your own.

Ingredients

  • 1 small roasted red pepper, peeled and coarsely chopped (see notes below for roasting method)
  • 4 tablespoons (1/2 stick) butter, preferably unsalted, room temperature

Place butter in processor and process until smooth. Add the chopped peppers and process until the peppers are in very tiny pieces. (This can be done by hand or with a hand mixer. Just chop the peppers very fine before combining with the butter.) Can use immediately or refrigerate for up to 3 days.

Notes: To roast the pepper, cut it in half vertically. Remove the stem, core and seeds. Place skin side down on a very hot grill, in a grill pan or skin side up under the broiler and cook until charred. Place the hot pepper halves in a closed plastic bag or under a towel. Let them sweat until tender and cool enough to handle. Remove the skin; it will come off very easily with your fingers. If using the butter immediately, place a dollop on the food with a small spoon. For a nice presentation or to store for future use, wrap and shape the butter into a log using plastic or parchment paper, place in a freezer bag and refrigerate or freeze until needed. To use, slice through the log to form rounds and place on hot foods.

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