Pepper and Coriander Brown Butter Sauce

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Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander.
Source: Saveur
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Pepper and Coriander Brown Butter Sauce Photo: Andre Baranowski

1 tbsp. cracked black peppercorns
1 tbsp. cracked coriander
seeds
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

This article was first published in Saveur in Issue #118