Four-Peppercorn Spice Butter

Use this flavorful, slightly sweet butter for vegetables; to melt on top of grilled or broiled fish, poultry, or meat; or to toss with hot pasta as a simple sauce. From Hot, Hotter, Hottest by Janet Hazen.

• Ready In: 15 mins
• Yields: 1/4 pound

Ingredients

• 1⁄4 lb unsalted butter, softened (1 stick)
• 2  teaspoons allspice, coarsely ground
• 1 1⁄2 teaspoons green peppercorns, ground
• 1 1⁄2 teaspoons  pink peppercorns, ground
• 1 1⁄2 teaspoons  white peppercorns, ground
• 1 1⁄2 teaspoons black peppercorns, ground
• 1⁄2 teaspoon salt

Directions

1. Combine the above ingredients in a small bowl; mix well.
2. You may store the butter in a covered container in the refrigerator for up to 1 week.
3. Alternately, form it into a cylinder, wrap in wax or parchment paper, and freeze; slice rounds as needed.
4. Makes 1/4 pound seasoned butter.