This butter adds the flavor of New Orleans to mashed potatoes, rice, and vegetables. Melt it in a skillet to saute green beans or fry eggs, spread on toast or biscuits, dollop in grits, stir into hot cooked rice or pasta, use on seafood, or add a bit of heavy cream and use in shrimp & grits.
1. In small skillet, melt tablespoon of butter. Add bell pepper and saute until softened. Add garlic and cajun seasoning and cook another 30 seconds. Transfer to food processor and allow to cool.
2. Add lemon juice and Worcestershire to pepper mixture in processor. Pulse until blended. Add butter and pulse until fully incorporated. Add salt, if needed.
3. With a spatula, scrape mixture onto wax paper, and shape into a log. Chill.
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