1. Take a ¼ c butter from your fridge in the morning, or night before if making the recipe in the morning so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium low heat and sauté the shallots until softened and translucent, taking care to not brown the shallots. 4. Add the T of Curry Cooking Spice and sauté an additional few moments. Stir constantly to prevent burning and don’t sauté too long or the sugars will caramelize and turn into brittle. 5. Transfer to a small bowl and place in the fridge to cool for about 15-20 minutes. 6. Once cooled to room temperature, mix in the remaining ingredients. 7. Roll the butter into a cylinder shape, using wax or parchment paper and refrigerate. To serve, slice into rounds. Spread on corn on the cob, grilled or roasted chicken (can be rubbed on the chicken before roasting), roasted sweet potatoes and even tossed on popcorn! Makes 6 servings
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