This tangy butter is the perfect finishing touch to Southwestern-inspired menu items. Serve over pork tenderloin, grilled corn or fish.
Green Onion and Cilantro Butter
(Recipe by the California Culinary Academy)
3 medium green onions, chopped
10 sprigs cilantro
2 tablespoons chopped parsley
½ cup butter
⅛ teaspoon hot pepper sauce
2. In a small saucepan over medium-high heat, melt butter.
3. With machine running, add hot butter to onion mixture in a fine stream. Add hot-pepper sauce and blend until color is homogeneous and mixture is smooth.
4. Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use. Makes ½ cup.
Note: This butter should not be frozen unless you omit the green onion.
Want to share your own favorite condiment recipe with other restaurant owners and chefs? Submit here and we may feature your recipe on the Hamilton Beach Commercial site.