| 41. | 1 tablespoon peppercorns ( tied in cheesecloth or in a tea ball)
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| 42. | Spread the peppercorns evenly in the paper-lined pan.
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| 43. | 1 tablespoon combination of green, black and red crushed peppercorns
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| 44. | 1 / 4 teaspoon ground Sichuan peppercorns ( see Note)
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| 45. | You can find Sichuan peppercorns or ground Sichuan pepper in Asian markets.
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| 46. | Add the peppercorns, salt and remaining 3 / 4 cup butter.
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| 47. | In mortar, with pestle, crush peppercorns with salt.
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| 48. | Are they the same as red peppercorns in gourmet shops?
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| 49. | Spoon sauce over and around, scatter with remaining peppercorns and serve.
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| 50. | Combine peppercorns and red wine vinegar in a medium bowl.
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