Pepper butter

Ingredients for 1 servings:

• 250 g butter
• 3 tsp peppercorns, green, from the jar
• 1 tsp lemon juice
• 1 tsp Fondor or Aromat

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Super delicious for grilling, fondue or simply on bread

Place the peppercorns, without the liquid, in a soup bowl and carefully crush them with a fork. Each peppercorn should be lightly pressed at least once. Add soft butter at room temperature, Fondor, and the lemon juice and mix thoroughly with a fork. This isn’t easy at first, as the lemon juice and butter don’t get along well, but it works when combined with the Fondor. Taste and adjust the seasoning if necessary. Transfer to a bowl, possibly score a pattern with a fork or something similar, and let it sit for at least three hours, preferably overnight. It goes perfectly with grilled meat and fish, enhances the flavor of grilled vegetables, goes well with fondue and baked potatoes, or simply on its own on a piece of baguette.