Peppercorn Butter

8 ingredients
5 steps

Ingredients

  • 3 tablespoons shallots, minced
  • 3 tablespoons butter
  • 3 tablespoons brandy
  • 2 tablespoons green peppercorns, chopped
  • 2 teaspoons Dijon mustard
  • 12 cup soft butter or 12 cup margarine
  • 14 cup sour cream
  • 1 bouillon cube, crushed

Directions

  1. 1
    Saute shallots in 3 T butter until gold in color.
  2. 2
    Add brandy and reduce by half on high heat.
  3. 3
    Add bouillon, peppercorns, and mustard.
  4. 4
    When cool mix with butter and cream.
  5. 5
    Store in refrigerator.

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