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Jalapeño-Pecan Mustard Butter

Jalapeño-Pecan Mustard Butter

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.

Southern Living OCTOBER 2011

  • Yield: Makes 1 1/2 cups
  • 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.

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Jalapeño-Pecan Mustard Butter recipe

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