Pappasito's Mexican Butter or Dip Sauce
Recipe: #23136
March 15, 2016
Categories: Southwest, Copycat or Clone Recipes, Gluten-Free Low Carbohydrate, No Eggs, Wine, Butter/Margarine, more
"From Texas Monthly, they use this on fajitas this makes alot that you freeze and cut off when needed. Makes 1 pound"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (590.6 g)
- Calories 3331.6
- Total Fat - 367.8 g
- Saturated Fat - 154.7 g
- Cholesterol - 488.8 mg
- Sodium - 3865 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 0.2 g
- Sugars - 1.5 g
- Protein - 6.1 g
- Calcium - 161.9 mg
- Iron - 0.8 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Get butter and margarine room temp.
Step 2
Mix all but the wine together(can use an electric mixer).
Step 3
This will be a peanut butter texture.
Step 4
Slowly blend in the wine.
Step 5
Empty, tube style, onto saran wrap and roll up.
Step 6
This freezes well and sections can be cut off for use.
Step 7
When you get ready to use,
Step 8
Cut off sections (the smaller the sections the better it nukes).
Step 9
Put in bowl to nuke.
Step 10
Nuke 10 seconds at a time until you see it froth.
Step 11
Stop and serve there as if you allow to go further,
Step 12
The butter will separate.
Tips
No special items needed.
0 Reviews
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