Pink Peppercorn and Thyme Compound Butter
Frying my sunnyside eggs with Lemon herbed butter was my all-time favorite breakfast to prepare, but ever since I made the pink peppercorn and tarragon recipe at school my breakfast cooking routine changed.
Cooking with this compound butter has been my obsession lately! It is a really simple process and you get to have a flavorful fat to use when cooking your meals. I've adapted this recipe from the Culinary Principles course student manual of the GBC Chef School ( Week 3, p51). In the following recipe I've changed the ingredient of tarragon for thyme because of preference, but if you want to use tarragon it is the same quantity.
100g Unsalted butter
1 Large Shallot
1 clove Garlic, rasped or minced
1 tsp Pink peppercorns
1 sprig thyme or tarragon leaves, finely chopped
10mL Olive oil
Salt and Pepper to taste
1. Heat up olive oil in medium heat. Incorporate the shallots, garlic and thyme sprig and sweat until transluscent( without getting any color). Add the lemon juice and the zest, mix together and place it in a bowl allowing it to cool.
2. When the shallot mixture is cold, add the softened butter, thyme leaves and season with salt and black pepper.
3. In a plastic wrap or parchment paper, roll the compound butter creating a desired shape ( cylindrical in this case).
4. Store the butter in the fridge to firm up and enjoy!
Thank you for visiting, Happy Cooking!