Updated: Jul 8
1/2 lbs Unsalted Butter (2 sticks)
2 tablespoon Play House Spices Oakleigh Garden
1 teaspoon Pink Hymilian Salt
1/2 teaspoon Ground White Pepper
1/4 cup Shredded Parmesan
1 teaspoon Lemon Juice fresh squeezed
1/4 teaspoon Cayenne
2 tablespoons White Wine
1 teaspoon Chili Flake
Mixer with wire whips
Rubber bands Rubber spatula
Let the unsalted sit out and come up to room temperature. Mailable to touch but not melting. Place the butter into a bowl with the other ingredients. Use a mixer to whip the butter and other ingredients for about 15 minutes until it becomes light and fluffy.
Roll out about a foot and a half of wax paper on the counter and use the rubber spatula to scrape out the compound butter horizontally on the wax paper on the lower third. Once all the butter on the wax paper, use the spatula to make it into a uniform line and with keeping about 4 inches clear from the left and right sides of the wax paper.
Start to roll up the wax paper up into a long horizontal tube. Once it is in a tube, twist the ends and use the rubber bands to secure the ends tightly. Take and place in the refrigerator or freezer to solidify.
Refrigerator shelf life 1 month Freezer shelf life 3 months
You can use this as a quick way to add to sauté butter, finishing butter, garnish, or garlic bread.