Wayne Gisslen

Maître d’Hôtel Butter

Preparation info
  • Yield: Approx.

    1 lb

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Using a mixer with the paddle attachment, beat the butter at low speed until smooth and creamy.
  2. Add remaining ingredients and beat slowly until completely mixed.
  3. Roll the butter into a cylinder about 1 inch (