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Yield: 16 servings
[edit] Ingredients
1 |
Red bell pepper roasted seed |
1 |
|
2 |
Shallots, peeled and minced |
1 |
teaspoon Minced garlic |
¼ |
teaspoon Cayenne pepper |
1 |
tablespoon Dijon mustard |
½ |
teaspoon Salt |
¼ |
pound Butter, softened |
[edit] Preparation
Step 1 |
MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in the refrigerator to harden. To serve, cut pats from the log, and place on top of grilled fish, poultry or meat. |
Step 2 |
Makes 16 pats. |
Step 3 |
NOTE: The butter canbe made up to 3 days in advance, or it can be frozen for up to a month. |
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[edit] About Grilled Red Pepper Butter
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