For colour, you could also include 1 tsp (5 mL) pink peppercorns. Great if you cut slices off to place on steaks as soon as they come off the grill. From Food and Drink.
- Ready In:
- 2 teaspoons black peppercorns
- 2 teaspoons white peppercorns
- 2 teaspoons green peppercorns
- 1 teaspoon coriander seed
- 1⁄2 cup unsalted butter, cut into chunks
- Place peppercorns and coriander seeds in a food processor and process until broken apart but with some texture.
- Add butter and combine.
- 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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Very nice. I did add a 5 blend peppercorn because it was what I had a just a pinch of salt, but I did use unsalted butter. Loved the coriander. I served it over a skirt steak thin sliced medium rare. It was great. Had some simple rice pilaf and it was great. Had some sauteed kale fiddle greens on the side which were great! The peppercorn butter was great. Over bread, absolutely, I just did the steak, but can see it on sandwiches as well easily. Lots of uses. Thx for a great easy recipe. Kim
This makes for a wow! Love cracked pepper - have grinders at the ready for both cooking and at the table. Had plenty of the black peppercorns on hand finding the white and green took some doing. Finally found them in one of my favourite kitchen shops - for over fourteen dollars for a little spice size bottle ... I continued the search and finally found a mixed bottle for far less and was on my way to making this great tasting Peppercorn Butter. Great tasting and makes for great presentation! One of the recipes that has one wonder how anything so easy to make could taste so good. Thank you Leslie for another of your recipes to go into my Family Favourites cookbook.