Lemon and Habanero Dill Butter
PREP TIME:1 hour
COOK TIME: -
2 cups lemon juice (fresh squeezed if available)
3 tablespoons finely chopped fresh dill
2 sticks (1/2 pound) unsalted butter, slightly softened
2 tablespoons Hot Mama’s Manganero Sauce
Salt & Pepper
Place lemon juice in a small, non-reactive saucepan over a low heat and reduce to 3 tablespoon. Place the butter in a medium bowl, add the lemon syrup, Manganero sauce and dill. Season with salt and pepper to taste, mix well and scrape into a ramekin and refrigerate for 1 hour.
Serve with fish, shrimp or chicken breast. Serves 4-6 people.
Note: For butter rosettes, pipe thru tipped pastry bag onto flat tray or plate covered with parchment or waxed paper and put into freezer until firm.