This was excellent with the steamed artichoke from this issue.
Pepper and Coriander Brown Butter Sauce
Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander.
Credit: André 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
