Louisiana Compound Butter

1. 1

   Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.

2. 2

   Mix on slow speed until all ingredients are well blended.

3. 3

   SLOWLY add hot sauce until well incorporated.

4. 4

   Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).

5. 5

   Place log in freezer until firm.

6. 6

   Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.

7. 7

   The remaining butter can be stored in an airtight container for up to two months.

* Per serving · 4 servings · Values may vary.

No additional tips available.