GREEN PEPPERCORN BUTTER (about 1 cup)
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1 stick unsalted butter, softened
½ cup chopped parsley
1 tablespoon drained green peppercorns in water
1 teaspoon lemon juice
½ teaspoon Dijon mustard
Worcestershire to taste
- Combine the butter ingredients in a food processor and chill one hour to overnight.
adapted from The Gourmet Cookbook