Four-Peppercorn Spice Butter

• 14 lb unsalted butter, softened (1 stick)
• 2 teaspoons allspice, coarsely ground
• 1 12 teaspoons green peppercorns, ground
• 1 12 teaspoons pink peppercorns, ground
• 1 12 teaspoons white peppercorns, ground
• 1 12 teaspoons black peppercorns, ground
• 12 teaspoon salt

1. Combine the above ingredients in a small bowl; mix well.
2. You may store the butter in a covered container in the refrigerator for up to 1 week.
3. Alternately, form it into a cylinder, wrap in wax or parchment paper, and freeze; slice rounds as needed.
4. Makes 1/4 pound seasoned butter.

unsalted butter, allspice, green peppercorns, pink, white peppercorns, black peppercorns, salt

Taken from www.food.com/recipe/four-peppercorn-spice-butter-339078 (may not work)