Butter makes everything better, right?
Well, maybe not everything, but it certainly adds melt-in-your-mouth goodness to popcorn, toast, and grilled steaks.
Edmonton butcher and cooking instructor Elyse Chatterton seasons her butter with shallots, mustard and black pepper to elevate her Backyard BBQ meals. To save time, she whips up enough to last several weeks in the fridge—she simply cuts off a slice whenever she needs it.
“You could also use it on pork, you could use it on chicken, you can totally just throw it on top of anything,” she says. “It’s also really good on potatoes.”
Watch the video above for her tips on making, storing and using seasoned butter, then check out her recipe below.
SHALLOT, MUSTARD & BLACK PEPPER BUTTER
2 shallots, peeled and chopped finely
100g unsalted butter, softened
1 tablespoon black pepper
1 teaspoon sea salt
1 teaspoon Dijon or grainy mustard
1 sprig of thyme, leaves picked
Place everything in a bowl and mix together.
Place the butter on a sheet of plastic wrap and roll it up like a Christmas cracker. Twist the ends to tighten up the roll of butter.
Place in the fridge to set.
Slice the butter and place on just-cooked steaks or potatoes.
Visit AMA’s Backyard BBQ partners to pick up all your barbecue needs.