Inspired by Montpellier butter (a softened butter dating back to the 19th century named for the city in southern France) this variation gives it a BBQ twist by including spices like garlic powder, smoked paprika, cumin, and chili powder, with the addition of ground coffee instead of fresh herbs. Use it to bring robust, layered flavor to grilled or broiled meat and seafood, steamed veggies, boiled potatoes, and more.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
- 8 each scallions, trimmed, chopped
- 1/4 cup red wine vinegar
- 1/4 cup Sea Salt, Mediterranean Fine Grind
- 1/4 cup Garlic Powder
- 1/4 cup Paprika, Smoked
- 4 teaspoon Black Pepper, Coarse Grind
- 4 teaspoon Cumin Seed, toasted
- 1 teaspoon Chili Powder, Choice
- 3 tablespoons groudn coffee
- 4 teaspoons light brown sugar
- 1 pound unsalted butter, softened
- 12 each hard-cooked egg yolks
Nutrition Information
(per serving)
Inspired by Montpellier butter (a softened butter dating back to the 19th century named for the city in southern France) this variation gives it a BBQ twist by including spices like garlic powder, smoked paprika, cumin, and chili powder, with the addition of ground coffee instead of fresh herbs. Use it to bring robust, layered flavor to grilled or broiled meat and seafood, steamed veggies, boiled potatoes, and more.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Key products
Instructions
- Place all ingredients except butter and egg yolks in bowl of food processor. Process until mixture is finely ground and well blended. Add butter and egg yolks. Process until well blended and smooth.
- Hold at room temperature for service, refrigerate up to 1 week or freeze up to 1 month.
