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?
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.
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