Yield
Makes about 1 1/2 cups

How to Make It

Step 1

Put peppercorns in a small skillet and toast over medium heat, shaking pan or stirring constantly to toast pepper evenly, just until you begin to smell a black pepper perfume, 2 to 3 minutes, depending on your skillet. Pour pepper into another container and let cool completely.

Step 2

Crack and grind pepper, either in a spice grinder (or a coffee grinder you dedicate to spices) or with a mortar and pestle. It's nice to have uneven consistency, from fine to coarse.

Step 3

Fold pepper and both cheeses into butter with a wooden spoon or rubber spatula and pile into whatever container you want to serve or save it in. Chill butter for at least 1 hour to firm it up and to let flavors marry and permeate the butter.

Recipe Adapted from Six Seasons: A New Way with Vegetables, by Joshua McFadden with Martha Holmberg (Artisan Books). Copyright 2017. Ava Gene's, Portland

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