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Inspired by Montpellier butter (a softened butter dating back to the 19th century named for the city in southern France) this variation gives it a BBQ twist by including spices like garlic powder, smoked paprika, cumin, and chili powder, with the addition of ground coffee instead of fresh herbs. Use it to bring robust, layered flavor to grilled or broiled meat and seafood, steamed veggies, boiled potatoes, and more.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Wrap compound butter in parchment or plastic wrap in shape into a log. Slice to top steaks, chops, burgers and vegetables or pipe as desired for use with bread service.