Spicy Citrus Butter Recipe - Low Carb & Healthy
- 6 tablespoons (84 g) butter
- 2 jalapenos
- 2 tablespoons (3 g) Splenda
- 2 tablespoons (30 ml) lemon juice
- teaspoon orange extract
Have the butter at room temperature.
Put it in the food processor with the S-blade in place.
Seed the jalapenos and whack each one into several pieces; dump them into the food processor and then wash your hands! Add everything else; then run the food processor until the jalapenos are finely minced.
Scoop a dollop over your food, hot off the grill.
If you'd like to use this as a baste, you can do it this way, instead: Put the butter in a saucepan over the lowest possible heat.
Seed the jalapenos and mince them as fine as you can.
Add them to the butter and wash your hands.
As the butter liquefies, whisk in the Splenda, lemon juice, and orange extract.
Keep it warm on a corner of your grill (not over direct heat) and use it to baste fish fillets, seafood, or chicken breasts.
Makes 8 servings of a little over 1 tablespoon each
1 gram of carbohydrate, a trace of fiber, and a trace of protein.