Pink peppercorn and horseradish butter
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This pink peppercorn and horseradish compound butter (or flavoured butter) is quick and easy to make, and will happily sit in the freezer until you need to use it. The flavours of sharp horseradish flecked with sweet pink peppercorn pair wonderfully with roast beef or steak as well as salmon or lovely buttered potatoes. Horseradish sauce varies from brand to brand, but less sweeter ones tend to work best for this recipe.
First published in 2018
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Ingredients
Metric
Imperial
- 150g of butter, softened
- 15g of horseradish sauce
- 1 tsp pink peppercorns
- 1/2 tsp flaky sea salt
SAVE RECIPE
Equipment
- Pestle and mortar
Method
1
Grind the pink peppercorns using a pestle and mortar
2
Stir the peppercorns into the softened butter with the salt and horseradish sauce
3
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
4
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
5
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return to the freezer
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