Peppercorn Butter - cooking recipe

Ingredients

2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons green peppercorns
1 teaspoon coriander seed
1/2 cup unsalted butter, cut into chunks

Preparation

Place peppercorns and coriander seeds in a food processor and process until broken apart but with some texture.
Add butter and combine.
Place butter on sheet of plastic wrap and roll into a log. Refrigerate for up to a week and then freeze, if not used.