Pink Peppercorn Butter Recipe

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Categories: American, Condiment, Dairy, French, Low-Sodium Recipes, Sauce, Spice

Submitted By: Juniper from St. Cloud.

Pink Peppercorn Butter Notes

I've always loved indulging in steak at restaurants. It's usually served with a big dollop of butter. For very special occasions, I like to treat my family to thick, juicy steaks with this compound butter melted on top.

Serves / Yields

8 servings of 2 Tablespoons each

Preparation Instructions

Set butter out and let it come to room temperature. Crush the tarragon in your hands and stir it into the butter along with the pink peppercorns. (If you are using fresh tarragon, chop it into fine pieces.) Be careful as you stir--try not to break up the pink peppercorns too much. Add salt if you like. Roll the butter into a long cylinder in plastic wrap and refrigerate it until it stiffens.

This butter will keep for a week or more if you use dried tarragon. Fresh tarragon will go bad in about 3 days or so.

Prepare your favorite steak and top it off with a squeeze of fresh lemon juice and a big pat of pink peppercorn butter. Yum! Delicioso!

Helpful Hints

Pink peppercorns and tarragon also pair very well with any type of white fish. Try this butter on fish, chicken,'s very versatile.

Quick Shopping List

Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt. .5 oz.
Pink Peppercorns, Brazilian
Whole, in a glass shaker jar
1/2 cup shaker jar, net wt. 1 oz.

Submit Comment

Glenn S. Said:

I love the amazing flavor of pink peppercorns. I think the cores are kind of bitter. I pour the whole jar of pink peppercorns in a food processor and pulse until the outer shells are powdery but the cores are intact. Then I sift and put the powdered shells in an airtight container.I discard the cores. I'll be making the compound butter with just the shells and I'll let you know how it turns out.

Make it Again? Glenn S. would make this recipe again.