BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

TOASTED HAZELNUT, VANILLA BEAN, PEPPER COMPOUND BUTTER

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Compound butter are easy to make and stay well in your freezer until you need them–then just cut the amount you need and put back into the freezer. This butter makes a very elegant addition to  beef, fish and vegetables.

Ingredients:

  • 1 pound butter, softened, not melted

  • 1/2 cup hazelnuts, toasted, skin on, ground
  • 2 teaspoons white pepper, coarsely ground
  • 1 vanilla bean, split in half, scraped of center of 1/2, plus 1 teaspoon vanilla extract

Method:

Blend butter, nuts, pepper, vanilla bean seeds and vanilla until smooth. Turn out onto a piece of parchment or waxed paper and roll into 2 inch diameter log. Wrap in parchment then foil for freezer. Freeze solid before using. At service, cut off what you need and return the remaining log to the freezer. On half inch of 2 inch diameter log equals approximately one tablespoon of compound butter.






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