3 tablespoons flat leaf parsley
2 shallots, pealed
4 teaspoons green peppercorns in brine, rinsed
8 ounces of unsalted ghee or organic grass fed butter
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Dash of black pepper
In a food processor add all ingredients and blend until fully combined and smooth. Place in a ramekin or in plastic wrap into a log and refrigerate.
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