INGREDIENTS

INSTRUCTIONS

Soften butter in a small mixing bowl.  Grind peppercorns in a mortar and
pestle to a medium coarseness; they should not be finely ground, but they
shouldn't be too coarse either.  Add them to the butter.
Mince the garlic or squeeze it through a garlic press and add to the butter
along with the parsley.  Blend all of the ingredients with a fork. Place
the butter in a crock or small ramekin, cover with waxed paper or plastic
wrap, and refrigerate for at least 1/2 hour before using.
Yield: Generous 1/2 cup.
Belsinger and Dille write: "The range of pepper flavors means that just a
little of this butter adds a lot of taste. It is simple and easy to
prepare, and goes with practically any dish, vegetable or meat, cooked in
almost any style, whether steamed, boiled, sauteed, baked, or grilled. We
like it especially with fish, poultry, potatoes, cauliflower, carrots,
beets, squash, and corn. Wrapped tightly, it will keep in the refrigerator
for up to a week, in the freezer for a month. If you prefer not to use pink
peppercorns, make a spicy butter with three peppercorns; replacing the
teaspoon of pink peppercorns with equal amounts of green, white and black."
From Susan Belsinger and Carolyn Dille's "Peppercorns Around the World"
article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pp.
46, 48. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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