Chili Mustard Butter Recipes

CHILI BUTTER

Steps:

• Combine all ingredients in a bowl until well incorporated. Serve soft or roll into a log in plastic wrap and chill in the fridge before serving.

HOT PEPPER BUTTER

Steps:

• Grind peppers finely (I put in food processor until they are a mush).
• Place peppers, vinegar, mustard & sugar in a large pot & cook a while.
• (until pepper bits are translucent).
• Add flour (that has been thinned to a smooth paste with cold water)to mixture in pot, stirring constantly. Cook until thick and smooth.
• Pour into hot jars, seal,boiling water bath fifteen minutes.
• NOTE: The color of the butter will vary, depending on the peppers,.
• from a green/yellow to an orange. This is OK.
• It looks much nicer if you seed the peppers.

MEXICAN CHILI BUTTER

Steps:

• Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
• Beat in the garlic& oregano.
• Graduallybeat in the chili to blend throughly.
• Mold into a small bowl, cover& refrigerate to firm.

MUSTARD BUTTER

Steps:

• Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.

HOT PEPPER BUTTER (MUSTARD) FOR CANNING

Steps:

• Seed and chop peppers. (I use a food processor to chop the peppers tiny).
• Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
• Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

CHILI COMPOUND BUTTER

Steps:

• Mix all together thoroughly and put into the refrigerator to firm up.
• Serve!

MUSTARD BUTTER SAUCE

Steps:

• Place the vinegar, wine and chopped shallot in a small saucepan and cook over medium heat until reduced to a syrup.
• Stir in the cream and cook until reduced a little more.
• Add in the diced butter, whisking until amalgamated. Season with salt and freshly ground white pepper, mix in the mustard, pass through a fine sieve and serve at once.

CHILI BUTTER

Steps:

• In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.