Honey Aleppo Butter
Denise Landis is the founder & CEO of The Cook's Cook.
This recipe features an Editor’s Pick item from our Marketplace.
- Servings Makes about 227 grams (8 ounces)
Ingredients
- 227 grams (8 ounces) unsalted butter, at room temperature
- 3 tablespoons Victoria Taylor’s Honey Aleppo Pepper Blend
Preparation
In a mixer, combine the butter and Honey Aleppo Pepper. Mix, scraping the sides down as needed, until well-blended. Spread in a lozenge shape on a sheet of parchment or waxed paper, and roll up tightly, twisting the ends. Place in the freezer until firm. To use, slice into discs.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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