- 1/4 cup butter, softened
- 1 teaspoon chili powder
- 1/2 teaspoon Dijon mustard
- Dash cayenne pepper
- In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak. Yield: 1/4 cup.
Originally published as Chili Butter in Taste Of Home Cooking School Cookbook 2012, p213
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