This simple but savory butter was inspired by the father of American gastronomy, James Beard.
Yield: makes 1 Cup
- 1 roasted green bell pepper, peeled, stemmed, seeded and minced
- 1⁄2 lb. softened butter
- 1 clove garlic, peeled and minced
- 1 pinch cayenne
- Salt to taste
- Mix together roasted green bell pepper, butter, garlic, cayenne, and salt in a bowl. Use immediately or refrigerate for up to a week.