Your Cart is Empty

by Jojo Frey November 30, 2014

The other day I had a gin cocktail with pink peppercorns in it. The bright pink color was so pretty & inspiring – I couldn’t wait to try out a compound butter featuring pink peppercorns. This combination with shallot and fresh thyme is savory & delicious. How would you eat your shallot pink peppercorn thyme butter?

Ingredients for Shallot Pink Peppercorn Thyme Butter

1/2 c. homemade butter
1 tbsp. pink peppercorns, crushed
1 tsp. shallots, finely chopped
1 tsp. fresh thyme
1/8 to 1/4 tsp. sea salt, to taste

Put 1 tbsp. of pink peppercorns into a small bowl, and using a muddler or the back of a spoon, lightly smash the peppercorns. Mince half a medium shallot or 1 small one. Remove the thyme leaves from the stick either by hand or with a knife. Blend the crushed peppercorns, minced shallots, thyme and salt into the softened butter.

Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.

This butter makes a wonderful accompaniment to grilled steak. I also highly recommend spreading it on a grainy cracker for an afternoon snack.

Mixing compound butter Shallot Pink Peppercorn Thyme Butter


Jojo Frey
Jojo Frey

Leave a comment

Comments will be approved before showing up.

Also in The Churncraft Journal

The Chef Series: Marlon Alexander
The Chef Series: Marlon Alexander

by Jojo Frey January 10, 2018

For the third installment of our Chef Series, I am so excited to introduce the charming Marlon Alexander, a personal chef who has worked for some of the biggest names in show biz including Kiss, Rod Stewart and Christina Aguilera. I first met Marlon at a charity event, where a private dinner catered by him was auctioned off for a cool $14,000 (by the way, two of those dinners sold that night). Between his charisma, fascinating stories of the rich and famous, and delicious food, it’s easy to see why.
Read More
The New York Times: Front Burner Feature
The New York Times: Front Burner Feature

by Jojo Frey December 08, 2017

What an honor to be featured in   The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.

Read More
Truffle Butter
Truffle Butter

by Jojo Frey December 04, 2017

Truffle butter is a great way to preserve the aroma of truffles. Chefs recommend using truffle within five days or so. Aside from freezing it, making truffle butter is a good method to preserve the flavor. But, let’s be real… ain't no way truffle butter will last more than a few days in anyone’s fridge!!
Read More
News & Updates

Sign up to get the latest on sales, new releases and more …