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 medium heat and sauté the onion until softened and translucent, taking care to not brown the onion. 4. Add the 4 teaspoons of Creole Cooking Spice and sauté an additional 30 seconds, stirring to prevent burning. 5. Add the beer, if desired, to deglaze the pan. 6. Transfer to a small bowl and place in the fridge to cool for about 15-20 minutes. 7. Once cooled to room temperature, mix in the remaining ingredients. 8. Roll the butter into a cylinder shape, using wax or parchment paper and refrigerate. To serve, slice into rounds. This is yummy served on pan-seared, roasted & grilled meats and fish, such as pork chops, steaks or halibut, or added to steamed, roasted or baked potatoes. Makes 6-8 servings
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