Four-Peppercorn Spice Butter

Submitted by lazyme

"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: 15mins
• Ingredients: 7
• 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.