Pepper and Coriander Brown Butter Sauce

  • Serves

    makes 1/2 Cup

Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander.


  • 1 tbsp. cracked black peppercorns
  • 1 tbsp. cracked coriander seeds
  • 8 tbsp. unsalted butter
  • 2 tbsp. red wine vinegar
  • Kosher salt, to taste


Step 1

In an 8" skillet over medium-high heat, toast the peppercorns and coriander, swirling constantly, until fragrant, about 3 minutes.

Step 2

Add the butter and cook until deep brown and foamy, about 4 minutes. Stir in vinegar and salt. Serve warm.

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