- Prep time
- 15 minutes
- Cook time
- 8 servings
For a flavorful addition to any steak, chop or roast, give this flavorful compound butter a try! The briny peppercorns and tangy cheese work with the rich, creamy butter in mouthwatering harmony.
- 1 pound salted butter, at 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.
Fold out compound butter onto parchment or wax paper and form into log. Freeze log and use in 1 or 2-ounce increments.
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.