Southern Living OCTOBER 2011
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
