1 tbsp. cracked black peppercorns
1 tbsp. cracked coriander
8 tbsp. unsalted butter
2 tbsp. red wine vinegar
Kosher salt, to taste
1. In an 8" skillet over medium-high heat, toast the peppercorns and coriander, swirling constantly, until fragrant, about 3 minutes.
2. Add the butter and cook until deep brown and foamy, about 4 minutes. Stir in vinegar and salt. Serve warm.
MAKES 1⁄2 cup