- 1 cup butter, softened
- 1/3 cup finely chopped toasted pecans
- 2 tablespoons minced red onion
- 3 tablespoons Creole mustard
- 1 jalapeño pepper, seeded and minced
- 1 garlic clove, pressed
How to Make It
Stir together softened butter, pecans, onion, mustard, jalapeño pepper, and garlic in a small bowl. Spread on hot biscuits filled with ham or on a grilled flank steak sandwich, toss with oven-roasted new potatoes, or stir into hot cooked stone-ground grits. Store, covered, in refrigerator up to 1 week.