ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jalapeño-Pecan Mustard Butter

Hands-on time 10 mins
Total time 10 mins
Yield Makes 1 1/2 cups
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. Package it for friends as a tasty food gift during the holidays.

Ingredients

  • 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

  1. 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.