I learned how to make this gamberetti butter — I call it Gambo butter now — at Papillon Cafe in Denver. Every Saturday night, we pulled out 18 pounds of unsalted butter to soften. The following day, we whipped that butter until it was 3 times its volume. We needed the butter to make one of our most popular pasta dishes. Everybody ordered this dish. My first day there, one of my cooks who was training me said, “You will know this one very fast.”
Now the recipe to make this butter is permanently burned into my memory. It’s useful for so many foods — poultry, dark leafy greens, anything you want to brighten with flavor. It’s so easy to make that you might want to triple this recipe and keep a couple of logs of this butter in the freezer.