Pink Butter

Remove 200 g of butter from the refrigerator and allow it to soften at room temperature until it is pliable but not melted, approximately 30–45 minutes.

Collect the drippings and meat juices from a freshly roasted beef or veal joint, skimming off excess fat so that you are left with the concentrated, deeply colored meat juices.

Allow the collected drippings to cool to room temperature so they do not melt the softened butter when combined.

Place the softened butter in a mixing bowl and beat it with a wooden spoon or hand mixer until it is light, creamy, and smooth.

Gradually add the cooled meat drippings to the beaten butter, one tablespoon at a time, beating continuously to fully incorporate each addition and develop the characteristic pink hue.

Season the mixture with salt to taste, then continue to beat until the butter is uniformly pink, smooth, and well combined.

Transfer the pink butter onto a sheet of parchment or plastic wrap, shape it into a log, and roll it tightly, twisting the ends to seal.

Refrigerate the wrapped butter log for at least one hour until firm, then slice into rounds as needed and serve atop grilled or roasted meats.