• 1 tsp sunflower oil
  • 3 shallots, very finely chopped
  • 100g (4oz) butter, softened
  • 1 tblsp black peppercorns, coarsely crushed
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt flakes


  • Heat the oil in a small pan over a medium heat, then add the shallots and gently fry for 6-8 minutes, until golden brown. Leave to cool, then beat into the butter with the peppercorns, mustard and salt.
  • Scrape out onto a square of parchment paper and roll into a cylinder 2.5cm (1in) thick, twisting the ends to secure. Chill for at least 2 hours to harden. Use as required.