A delightful twist on classic peppercorn butter, enhanced with fresh herbs for a burst of flavor.
Grind the black and green peppercorns in a food processor until coarsely crushed.
Pulse the food processor to avoid over-grinding the peppercorns.
Add the softened butter, chopped parsley, and chives to the food processor and blend until well combined.
Ensure the butter is at room temperature for easier mixing.
Transfer the mixture onto a sheet of plastic wrap, shape it into a log, and wrap tightly.
Use the edges of the plastic wrap to help shape the butter evenly.
Refrigerate the butter log for at least an hour before using.
Chilling helps the flavors meld together and makes the butter easier to slice.
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