Recipe: Spicy Butter with Four Peppercorns

SPICY BUTTER WITH FOUR PEPPERCORNS

1/2 cup unsalted butter, softened
1 tsp pink peppercorns
1 tsp green peppercorns
1 tsp white peppercorns
1 tsp black peppercorns
1 garlic clove, minced or pressed
2 to 3 tbsp. minced fresh parsley

Soften butter in a small mixing bowl. Grind peppercorns in a mortar and pestle to a medium coarseness; they should not be finely ground, but they shouldn't be too coarse either. Add them to the butter.

Mince the garlic or squeeze it through a garlic press and add to the butter along with the parsley. Blend all of the ingredients with a fork. Place the butter in a crock or small ramekin, cover with waxed paper or plastic wrap, and refrigerate for at least 1/2 hour before using.

"The range of pepper flavors means that just a little of this butter adds a lot of taste. It is simple and easy to prepare, and goes with practically any dish, vegetable or meat, cooked in almost any style, whether steamed, boiled, sauteed, baked, or grilled. We like it especially with fish, poultry, potatoes, cauliflower, carrots, beets, squash, and corn. Wrapped tightly, it will keep in the refrigerator for up to a week, in the freezer for a month. If you prefer not to use pink peppercorns, make a spicy butter with three peppercorns; replacing the teaspoon of pink peppercorns with equal amounts of green, white and black."

Makes a generous 1/2 cup
Source: Peppercorns Around the World article by Susan Belsinger and Carolyn Dille in The Herb Companion magazine, December 1992/January 1993