Try this butter on roasted vegetables or on the top of a barbecued steak. Once you have mastered this flavoured butter there will be no going back. Try roasted garlic, herbs or get a little extravagant with some truffle oil. Then, of course, you can try a sweet maple or honey. The options are endless.
Ingredients
| 200 g | Butter, cubed (Main) |
| ½ cup | Milk |
| 1 | Red pepper, roasted, skinned and seeded (Main) |
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Directions
1. Place the butter into a pot and melt until just bubbling. Remove and cool completely to room temperature.
2. Puree the roasted red pepper in a blender until smooth.
3. Beat the butter until light and creamy for 5 minutes. Add the milk, beating for a further 3 minutes. Then add the red pepper mixing through until well combined. Store in the fridge for up to 1 week.
See more of Angela's buttery recipes
