Ingredients
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Vermont Creamery Sea Salt Cultured Butter
1 cup
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1 tablespoon black peppercorns, toasted, roughly ground
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4 anchovies, diced
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3 tablespoons parmesan or pecorino cheese, grated
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½ teaspoon ground mustard
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3 cloves garlic, minced
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3 tablespoons fresh parsley, finely chopped
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zest of 1 lemon
Directions
- Whip butter in stand mixer, hand mixer, or with whisk until pale and fluffy.
- Add all ingredients and combine.
- Store in airtight container in fridge for up to 2 weeks.
- Optional: add a pinch of citric acid for more tartness. Add one teaspoon of chopped capers for more salt.
