To a mixing bowl, add the room-temperature salted butter, black pepper, pecorino romano, and heavy whipping cream.

Use a whisk attachment on a stand mixer or hand-held beater and whip the butter until soft and fluffy.

Transfer the butter to air tight jars and store in the fridge up to 2 weeks or in the freezer for longer.

To a pan over medium heat, add the butter. Cook for 5 to 8 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and pop in the fridge or freezer to set. Don't let it get hard, just allow it to go from liquid to solid room temperature butter.

In the same mixing bowl with the browned butter, add light brown sugar, maple syrup, cinnamon, and sea salt.

Use a whisk attachment on a stand mixer or hand-held beater and whip the butter until soft and fluffy.

Then add the freeze-dried blueberries and mix together again to break apart the blueberries and incorporate them into the butter.

Transfer the butter to air-tight jars and store in the fridge for up to 2 weeks or in the freezer for longer.