#4 Butter, Baby!

So what can make any grilled, seared, roasted, or braised item taste even more divine? ….butter – but not just any butter. This is the mac-daddy of all butters and you will not be disappointed. One of my favorite restaurants is Pappasito’s Cantina in Texas. They serve this buttered form of crack with their Fajitas, which is a culinary experience all to itself.



PAPPASITO'S BUTTER DIP SAUCE
Source: Texas Monthly

1 lb butter
1 lb margarine
1 big heaping tablespoon granule chicken bouillon
2 tablespoons finely chopped garlic (I use the stuff out of jar)
1 cup white wine (Chardonnay is best)

Get butter and margarine room temp. Mix all but the wine together (can use an electric mixer) which will end up a peanut butter texture. Slowly blend in the wine – this is the tricky part. Do not use the electric mixer at first because it will slosh everywhere. Just mix it slowly with a spatula. It may seem like it will never incorporate, but give it time. After all is smooth and blended, empty, tube style, onto plastic wrap and roll up:



After it’s hardened in the fridge, I usually cut up into 4 rolls and freeze the ones I’m not using. It’s GREAT on all meats for dipping or basting.

When you get ready to use, cut off sections. Put in bowl to microwave for 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.