Garlicky Piment d’Espelette Compound Butter
Once you have stockpiled this Basque flavor-enhanced, compound butter, many tasty, “genius” recipes for delectable, buttery meats and veggies can be ready in minutes. Dollop this “Herbes de Provence” infused garlicky, red peppered butter on salmon, chicken, grilled steak, and baked potatoes too. Swirl a little in to finish a warming soup.
Place all the ingredients into the bowl of a food processor fitted with the cutting blade. Blend until smooth and incorporated. On a piece of parchment, spoon the compound butter in a strip a little larger than the circumference of a quarter.
Shape into a log by rolling it up. Twist the ends to secure shut. Wrap in plastic film and chill until firm about 1-2 hours in the refrigerator. It keeps refrigerated up to one week and frozen for up to one month.
* Piment d’Espelette
Exported Piment d’Espelette can be found online in dried and powdered form or pastes in jars, cans, or tubes. Piment d’Espelette literally translates as “pepper of Espelette”. Named after a town in the French Basque country, this red pepper with a slightly smoky flavor has been given a protected designation by the European Union, ensuring that only peppers grown in the Espelette region may be labeled so. This protects the heritage and integrity of this unique pepper, which closely resembles paprika. Fresh peppers are seasonally available at markets and grocers, and strings of dried peppers can be found regularly in Southern France.