Ingredients for Peppercorn Butter
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How to Make Peppercorn Butter
- Combine 2 tablespoons (10g) black peppercorns and 1 tablespoon (5g) coriander seeds in a food processor. Pulse until coarsely ground, leaving some texture.
- Add 1 cup (2 sticks or 227g) unsalted butter, softened, to the food processor. Process until well combined, scraping down the sides as needed.
- (Optional) Stir in 1 teaspoon (5ml) pink peppercorns for extra color and a touch of sweetness.
- Transfer the peppercorn butter to a sheet of plastic wrap. Shape into a log approximately 1 inch in diameter.
- Wrap tightly in plastic wrap, then wrap again in foil for extra protection. Refrigerate for at least 30 minutes to firm up before slicing and serving. Store refrigerated for up to one week or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
72g
Carbs
0g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American 5 Ingredients Or Less Appetizers Condiments Etc Eggs Dairy Canadian Easy No Cook Beginner Cook Dinner Party Vegetarian Spreads Marinades And Rubs Dietary Oamc Freezer Make Ahead Egg Free Ontario Free Of Something Taste Mood Savory Number Of Servings 3 Steps Or Less Technique
