Jalapeño-Pecan Mustard Butter

Ingredients

• 1 cup butter softened
• 3 tablespoons dijon mustard 
• 1  garlic clove pressed
• 1  jalapeno minced seeded
• 0.3 cup pecans toasted finely chopped
• 2 tablespoons onion red minced

Equipment

• bowl
• oven

Directions

1. Stir together softened butter, pecans, onion, mustard, jalapeo pepper, and garlic in a small bowl.
2. Spread on hot biscuits filled with ham or on a grilled flank steak sandwich, toss with oven-roasted new potatoes, or stir into hot cooked stone-ground grits. Store, covered, in refrigerator up to 1 week.