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Pink peppercorn and horseradish butter

Pink peppercorn and horseradish butter

PT5M

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Ingredients

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Method

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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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Pink peppercorn and horseradish butter

 
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