Jalapeno Butter Sauce Recipes

Steps:

• Stir together butter, jalapeno, and garlic in a small bowl. Heat grill to medium-high, with an indirect-heat zone. Generously season both sides of steak with kosher salt and pepper. Lightly brush grates with oil.
• Grill steak over direct heat until browned, 3 to 4 minutes per side. Move to indirect heat; cook, covered, turning once, until a thermometer inserted in thickest part (avoiding bone) registers 125 degrees to 130 degrees for medium-rare, 7 to 8 minutes more per side. Let stand 10 to 15 minutes. Spread about 2 tablespoons jalapeno butter on steak; sprinkle with flaky salt. Serve with greens, onions, and more jalapeno butter on the side.

Steps:

• Melt the butter.
• Whisk all ingredients together and serve.
• Voila!

Steps:

• Melt the butter in a small sauce pan set over medium heat, and when it foams, add the diced jalapeño.
• Continue cooking, swirling the mixture occasionally and stirring with a spoon to prevent the milk solids from sticking to the bottom of the pan, until the butter has turned brown and gives off a toasted, nutty aroma, approximately 4 to 5 minutes.
• Remove from heat, allow to cool slightly before tasting and add salt and pepper if desired. Serve immediately with steamed clams, or as a sauce for sautéed fish.

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Steps:

• Make sure that the Jalapenos are diced really small! Make sure that the butter is luke warm. With a fork, mix the stick of butter and Jalapenos together. Slowly stir in the garlic and you should have a creamy looking blend of butter! This is soooo goood! I just had it tonight for the 10th time!