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Black pepper butter

A powerfully flavoured butter with toasted black pepper and garlic confit.

Creation by Tom Brown, Tom Brown at The Capital*, London, United Kingdom. 

Makes 300g.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

2
tbsp
black peppercorns
250
g
soft butter
1
tbsp
dashi stock
4
cloves
garlic, confit

Scale recipe

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