Ingredients:
1/2 C. Unsalted butter, room temperature
2 Jalapeño peppers, seeded and finely minced
1/2 t. Ground cumin
Procedure:
Beat the butter with an electric mixer until light
Beat in the jalapeño peppers, then the cumin
Refrigerate covered until ready to use
Notes:
Serve with grilled (broiled) or fried fish, grilled meat, or
vegetables, either in liquid form in a sauceboat or solidified, in rounds
or slices
Chopped coriander can also be added to this recipe
Ingredients:
1/4 C. Prepared horseradish
1/2 C. Butter
Procedure:
Blend together and use as a spread for canapes
Garnish as desired
Notes:
Can also be served with a fish entrée
Use unsalted butter
Serve butter rosettes on top of fish as a garnish
Ingredients:
1 C. Butter
1/3 C. Whole berry cranberry sauce
2 T. Sweet orange marmalade
Procedure:
Beat butter in small mixing bowl on high speed until light and fluffy
Gradually beat in cranberry sauce and marmalade until well combined
Store covered in refrigerator up to 3 weeks
Notes:
Serve with grilled (broiled) or fried fish, grilled meat, or
vegetables, either in liquid form in a sauceboat or solidified, in rounds
or slices
Use unsalted butter
Ingredients:
1/4 Lbs. Unsalted butter
2 Ginger, thin slices, chopped
1 Shallot, chopped
1 Garlic clove, chopped
1 Green chili, seeded and chopped
1 T. Garam masala
1 T. Curry powder
1 T. Lemon juice
1 pinch Turmeric
Salt (to taste)
Fresh ground black pepper (to taste)
Procedure:
Blend all of the ingredients in a food processor until smooth
Refrigerate for service
Notes:
Serve with grilled (broiled) or fried fish, grilled meat, or
vegetables, either in liquid form in a sauceboat or solidified, in rounds
or slices
Use unsalted butter
Ingredients:
3 T. Shallot, minced
3 T. Butter
3 T. Brandy
2 T. Green peppercorns, chopped
2 t. Dijon mustard
1/2 C. Soft butter
1/4 C. Sour cream
1 Bouillon cube, crushed
Procedure:
Sauté the shallots in 3 tablespoons of butter until golden in
colour
Add brandy and reduce by half on high heat
Add bouillon, peppercorns, and mustard
When cool mix with butter and cream to blend well
Refrigerate for service
Notes:
Use unsalted butter
Serve with grilled (broiled) or fried fish, grilled meat, or
vegetables, either in liquid form in a sauceboat or solidified, in rounds
or slices