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.  

Serves 6

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