Peppercorn Butter

5 ingredients
3 steps

Ingredients

  • 2 teaspoons black peppercorns
  • 2 teaspoons white peppercorns
  • 2 teaspoons green peppercorns
  • 1 teaspoon coriander seed
  • 1/2 cup unsalted butter, cut into chunks

Directions

  1. 1
    Place peppercorns and coriander seeds in a food processor and process until broken apart but with some texture.
  2. 2
    Add butter and combine.
  3. 3
    Place butter on sheet of plastic wrap and roll into a log. Refrigerate for up to a week and then freeze, if not used.

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