How To Make Pepper Butter

Hi, my name is Rob Cotton. Welcome to Leith's School of Food and Wine. We are a leading cookery school based in Central London in Chiswick.

Not only do we run a yearlong diploma course for professional students and chefs, we also run a range of one day and one week, and evening class courses, to give inspiration for further recopies and skills at home. I am going to show you how to make a Peppered Butter. For this, we are using freshly ground black pepper corns, you could use white pepper corns also and do make sure they are nice and finely ground.

If in any doubt, just tighten the top of the pepper grinder and that will make the pepper grind a little bit tighter and lot finer grind. For this, we are using 55 grams of softened room temperature butter. It takes about half an hour to 45 minutes once you taken the butter out of the fridge to soften up officially to this stage.

So, for these 55 grams of butter, we are going to use a teaspoon of a pepper. There are many of the different peppers corns that you can buy, white pepper corns, even red pepper corns as well, slightly different flavours in there as well. Stir this together, to combine it nice and evenly.

Add a little bit of salt for seasoning also. Once the pepper and the salt are combined together, it then needs to be put into a cling film to set up in the fridge to make it easier to use. Just one sheet of cling film, place the butter into the centre, then place the cling film sheet over the top, form it into a log, tighten ends.

Once it sets up, this peppered butter could be used on a stick, once you finish cooking it. Just before you serve it, place a little disk of the solid butter on top and it is an instant pepper sauce .