Gary Rhodes

Green Peppercorn Butter

Preparation info

  • Makes

    175 g

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Ingredients

  • 175 g (6 oz) butter
  • 2 tablespoons green peppercorns in

Method

  • Blend all of the ingredients together.
  • Spoon the butter on to a sheet of clingfilm, roll into a cylinder sausage shape and refrigerate or freeze until needed.