Recipe: Chef Dan Webb’s Vegemite Butter

Talented Chef Dan Webb at Banco shares his simple but delicious recipe for the Vegemite butter at Banco in Manly.

500 grams unsalted cultured butter
500 grams unsalted normal butter
1 tablespoon Vegemite (add more/less to your taste)

Leave butter out overnight to soften.
Using paddle attachment on KithenAid mixer, add all ingredients into bowl and whip until butter become pale and has a much softer texture.

Give it a try, or just leave it up to Dan, and try his:

Image credit: Mary-Jane Cervera

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