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Recipe

Strawberry-Peppercorn Butter

Scott Phillips

Yield: Yields 3/4 cup

This sweet and savory butter is great on toast, biscuits, waffles, or scones. Multicolored peppercorns add some extra color and have a mellower flavor than black peppercorns, but black will work, too.

Ingredients

  • 4 oz. (1/2 cup) room-temperature salted butter
  • 1/4 cup finely chopped strawberries
  • 1/2 tsp. coarsely cracked multicolored peppercorns
  • 1/2 tsp. chopped fresh thyme

Nutritional Information

      Nutritional Sample Size (per 1 Tbs.)
      Calories (kcal) : 70
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 20
      Sodium (mg): 40
      Carbohydrates (g): 0
      Fiber (g): 1
      Protein (g): 0

Preparation

  • In a stand mixer fitted with the paddle attachment, beat the butter on high until light and fluffy, 1 to 2 minutes. Lower the speed to medium and beat in the strawberries, peppercorns, and thyme until just incorporated, about 30 seconds.

Make Ahead Tips

The butter can be stored for up to 2 days in the refrigerator.

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