Pink Peppercorn Butter
- 12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
- 1 teaspoon pink peppercorns, coarsely crushed
- 3 tablespoons clover honey
- Kosher salt
- Combine the butter, peppercorns, honey, and salt to taste in a small bowl.
- Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.
- Remove from the refrigerator 15 minutes before serving.
unsalted butter, pink, honey, kosher salt
Taken from www.epicurious.com/recipes/food/views/pink-peppercorn-butter-375894 (may not work)