Pink herb butter
Ingredients
- 5 oz. 140 g butter, at room temperature
- ½ ½ garlic clove, mincedgarlic cloves, minced
- ¼ tsp ¼ tsp salt
- 1 tbsp 1 tbsp pink peppercorn, coarsely groundpink peppercorns, coarsely ground
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- ½ tsp ½ tsp lime juice or white wine vinegar
Per serving
Instructions
- Mix all ingredients with a fork or a hand mixer.
Tip!
Feel free to make a big batch and store it in an airtight container in the fridge. Or freeze it for long-term storage. For easy, individual sized servings, freeze in ice cube trays!