Peppercorn Butter

By KeyIngredient

For Colour use 1 tsp of pink peppercorns

Make ahead

Ingredients

• 2 tsp (10 mL) black peppercorns
• 2 tsp (10 mL) white peppercorns
• 2 tsp (10 mL) green peppercorns
• 1 tsp (5 mL) coriander seeds
• 1/2 cup (125 mL) unsalted butter, cut into chunks

Preparation

Step 1

1. Place peppercorns and coriander seeds in a food
processor and process until broken apart but with
some texture.

2. Add butter and combine.

3. Place butter on sheet of plastic wrap and roll into a
log.

Refrigerate for up to a week and then freeze, if not used.

Cut slices off to place on steaks as soon as they come off the grill.