Grilled Red Pepper Butter

Ingredients

1 bell pepper seed
1 jalapeno pepper seed
2 shallots
3 gr garlic
1 gr cayenne pepper
16 ml dijon mustard
1 gr salt
110 gr butter

Instructions

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. Makes 16 pats. NOTE: The butter can be made up to 3 days in advance, or it can be frozen for up to a month.