Four-Peppercorn Butter

    Four-Peppercorn Butter


    1 person made this

    Delight the pepper lovers in your life with this zesty four pepper butter to use on steaks or fish, with hot bread or to fold through plain pasta.

    Herbie's Spices New South Wales, Australia

    Makes: 1 roll of pepper butter

    • 1 teaspoon Herbie's Spices Native Whole Pepperberry
    • 1 tablespoon Herbie's Spices Black Asta Whole Peppercorns
    • 2 teaspoons Herbie's Spices White Whole Peppercorns
    • 1 teaspoon Herbie's Spices Pink "Schinus" Peppercorns
    • 250g butter, softened

    Preparation:10min  ›  Ready in:10min 

    1. Combine the peppers and roughly crush in a pestle and mortar.
    2. Mix all peppers and the butter together well.
    3. Form it into a cylinder, wrap in wax or baking paper and freeze; slice rounds off as needed.

    Additional Tips

    You can store the butter in a covered container in the refrigerator for up to one week. Melt on top of grilled fish, poultry or meat, or toss with pasta for a simple sauce. Mix with crushed garlic and spread on toast.

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