Pepper and Coriander Brown Butter Sauce

Ingredients

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

Instructions

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.