Jalapeño-Pecan Mustard Butter

recipe
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.

Yield:

Makes 1 1/2 cups
Total time: 10 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

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

Preparation

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.

October 2011
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