Pepperoni Butter
Our butter recipes will always call for a pound of butter. Once made, this will last for a few weeks in the fridge, or months on the freezer.
For Butter Club we are building up a library of butters in the freezer along with an amazing arsenal of new recipes & techniques. You’ll never be more than 10 minutes away from a great meal.
pepperoni butter recipe
yields 1 pound
We use scales here, so you will need to get one.
ingredients -
1 pound butter (room temperature, cubed)
7oz n’duja
50 g roast garlic puree (see recipe below)
15 g sherry vinegar
zest and juice of 1 lemon
2 g cayenne
steps -
Process all ingredients in a food processor until smooth.
Roll in parchment and refrigerate or freeze.
roast garlic purée
I cannot tell you what a game changer it is to have this in your pantry!
steps -
In a small pot, cover one head of garlic (whole, unpeeled) with any neutral oil (avocado, rapeseed).
Place over low heat or in the oven at 250° and allow to cook until golden brown (go a little further than you think!)
Reserve the oil, it’s amazing with everything!
Squish the cloves out of their jackets and use or preserve in the oil.
Keep refrigerated. They both last for 2 weeks.
pepperoni butter ideas:
Slathered on bread with a little honey and sea salt.
Cook clams with a little white wine and garlic, stir in butter.
Roast chicken with pepperoni butter, garlic, and lemons.