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Gary Rhodes

Green Peppercorn Butter

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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.

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