Roasted Red Pepper Honey Butter
Ok this is hardly a recipe, but dips, spreads, sauces can turn around any basic recipe into something magical. This Roasted Red Pepper Honey Butter is no different in its ability to turn your sides/meals into something magical, so I had to share.
The Ingredients
If you've ever had the honey butter at a steak house restaurant, you know the fluffy kind that melts in your mouth on a flakey bun, then I probably don't need to connive you that you you can take this same flavor and add simple ingredients to add just a little depth to the flavor profile to make your mouth water just the same.
It all starts with a softened butter with some some honey as your base. I am biased about the honey and butter I buy but currently am loving Kerrygold butter and Ambrosia Honey Co. Golden Sunrise brand.
Then you just whip those together with some roasted red bell pepper and an extra drizzle of honey and it's ready to go. Super simple and minimal ingredients.
The Method
The hardest part of this recipe is charring the pepper and removing the skin. We have a fire pit with a grill grate that we did it over; however, feel free to use a grill or oven broiler to do that the same. But after the pepper is charred all you need to do is blend together (I used an immersion blender but could do a food pressor) with the softened butter and honey and that's it.
Pairings
This is amazing as a spread on bread (sourdough, cornbread, you get the point). However, as good as it is on flakey bread it's equally as good over a flakey white fish or grilled chicken.
If you want other ideas for how to make your own honey butter but with a little more nutrients, subtitle the red pepper with cooked sweet potatoes, grilled apples, etc.
Meet Margot Searls
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. I truly believe the food you are putting on your table can turn around your lifestyle for the better (hence turned around table).Â
Roasted Red Pepper Honey Butter
Equipment
- Blender
Ingredients
- 1/2 Cup Salted Butter 1 stick (preferably Kerrygold butter but any will work)
- 1 Medium Red Bell Pepper
- 2 Tbsp. Honey + For Drizzling
- 1/2 Tsp. Olive Oil
Instructions
- Coat bell pepper in oil + pull butter out of fridge to soften
- Roast pepper until completely charred and softened on the inside. We did over our backyard fire pit for about 10 minutes turning with tongs but you could also do under the oven broiler or gas grill both on high heat and turning occasionally)
- Let pepper cool, peel, and chop into small pieces. I find it's easiest to let cool in a container with a lid on it as the steam it releases helps the skin come off. A butter knife can also be used to scrape of the tricky pieces.
- Combine softened butter, peppers, and honey into a bowl and pulse with an immersion blender or put all into a food processor and pulsed until combined.
- Add into a serving bowl and drizzle with a little more honey.