Skip to main content
Epicurious
Cookbooks

Pink Peppercorn Butter

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
1 teaspoon pink peppercorns, coarsely crushed
3 tablespoons clover honey
Kosher salt

Preparation

  1. 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.

Bobby Flay's Throwdown!
TagsCondimentNo-CookCookbooks
Read More
Pumpkin Cheesecake Muffins
Fall dreams are made of this. Who are we to disagree?
Pumpkin Bolognese
Canned purée delivers rich body and deep flavor, without the nonna-level cook time.
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
Brûléed Kheer (Rice Pudding) With Mango Sorbet
This rice pudding features a brûléed top and a scoop of mango sorbet for brightness and as a nod to the classic sticky rice flavor.
Pumpkin Black Bean Enchiladas
Enchiladas meet pumpkin in this cozy weeknight dinner.
Toasted Meringue Hazelnut Blondies
This isn’t competing with a brownie. It’s in a class of its own.
Broiled Salmon Teriyaki
A fam-favorite, 30-minute dinner we have on repeat.
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.