Creole Butter
This is almost as essential to my Thanksgiving turkey as the bird itself. Try it! You'll also find MANY other uses for this incendiary butter. The secret is that when you use it with meats, fish or vegetables, it doesn't make them spicy. Rather, it imparts a warm glow to everything it meets. As with all butter, it freezes well.
Makes about 2/3 cup
1/2 cup unsalted butter at room temperature
3 medium garlic cloves, mashed
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1/2 teaspoon rubbed sage
1/4 teaspoon ground allspice
1/2 teaspoon each white, black, red peppers
Blend all in the food processor until smooth. Transfer to bowl.
Teacher's Tip: To freeze, wrap securely in plastic wrap and then in a zip lock freezer bag. Be sure to label it with the date!
Makes about 2/3 cup
1/2 cup unsalted butter at room temperature
3 medium garlic cloves, mashed
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1/2 teaspoon rubbed sage
1/4 teaspoon ground allspice
1/2 teaspoon each white, black, red peppers
Blend all in the food processor until smooth. Transfer to bowl.
Teacher's Tip: To freeze, wrap securely in plastic wrap and then in a zip lock freezer bag. Be sure to label it with the date!
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