Ingredients
- 2 shallots
- 1 bell pepper seed (red roasted)
- 1 jalapeno pepper seed (roasted)
- 110 gr butter
- 16 ml dijon mustard
- 3 gr garlic (minced)
- 1 gr cayenne pepper
- 1 gr salt
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.
