Jalapeño-Pecan Mustard Butter

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

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.