Black Pepper Butter
Recipe information
Yield
makes about 275 g (1 1/2 cups)
Ingredients
225 g butter, at room temperature [16 tablespoons (2 sticks)]
25 g sugar (2 tablespoons)
12 g kosher salt (1 tablespoon)
8 g finely ground black pepper (2 teaspoons)
Preparation
Combine the butter, sugar, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed for 2 minutes, or until the butter is fluffy, the sugar is dissolved, and the mixture is homogenous. Scrape down the sides of the bowl and mix for an additional minute. Use immediately, or store in an airtight container in the fridge for up to 1 month.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
