Ingredients
Steak Butter au Poivre
8 oz Pulgra butter, unsalted, whipped
2 oz Belarom herb de province
3 oz Green peppercorns in brine, crushed
1 oz Black peppercorns, crushed, or coarse
2 oz Espagnole Sauce, dry
3 ea Egg yolks, pasteurized, whipped separately

Steak Butter Garlic Dijon
8 oz Pulgra butter, unsalted, whipped
2 oz Belarom herb de province
2 oz Garlic, chopped
2 oz Dijon Mustard
2 oz Demi Glace, dry
1 oz Italian or flat parsley, fresh, chopped
3 ea Egg yolks, pasteurized, whipped separately

Steak de Veau Butter
8 oz Pulgra butter, unsalted, whipped
1 oz Belarom herb de province
1 oz Belarom basil paste
1 oz Garlic, fresh, chopped
2 oz Veal Stock, dry
3 ea Egg yolks, pasteurized, whipped separately

Seafood Butter
8 oz Pulgra butter, unsalted, whipped
3 oz Belarom basil paste
3 oz Italian or flat parsley, chopped
3 oz Menu porcini and truffle
3 oz Lobster/Seafood Bisque, dry
1 oz Fish Bouillon
3 ea Egg yolks, pasteurized, whipped separately

Preparation
Steak Butter au Poivre
Whip butter until soft and whitish in color. Then add remaining dry ingredients. Add whipped egg yolks to mixture and blend until smooth.

Steak Butter Garlic Dijon
Whip butter until soft and whitish in color. Then add remaining dry ingredients. Add whipped egg yolks to mixture and blend until smooth.

Steak de Veau Butter
Whip butter until soft and whitish in color. Then add remaining dry ingredients. Add whipped egg yolks to mixture and blend until smooth.

Seafood Butter
Whip butter until soft and whitish in color. Then add remaining dry ingredients. Add whipped egg yolks to mixture and blend until smooth.

Setting
Lay out on freezer paper and roll it up. Use a Haco scraper to distribute butter evenly. Freeze.

Specialty Ingredients
#20074 Dijon Mustard
#602 HACO-Swiss ESPAGNOLE SAUCE
#633 HACO-Swiss DEMI GLACE
#660 HACO-Swiss VEAL STOCK
#360 HACO-Swiss LOBSTER/SEAFOOD BISQUE
#409 HACO-Swiss FISH BOUILLON