(Excerpted from Padma's New Book: Tangy Tart Hot & Sweet)

Chili Honey Butter (pg. 256)

Chili... honey... butter. Need I say more? It's actually dangerous to keep this condiment around because you will find yourself buttering your toast with it, frying up eggs with a bit of it melted in the pan, not to mention making home fries, too. And that's just breakfast. It can be used to saute green beans and carrots, to brush on grilled fish, even to baste a whole chicken for roasting. The possibilities are endless (see, for example, the Barbeque Shrimp with Chili Honey Butter recipe, on page 86).

8 Tablespoons (1 Stick) unsalted butter, at room temperature
1 1/2 tablespoons honey
1 teaspoon cayenne salt

Combine all the ingredients and whip it in a blender or processor or just by hand with a fork until they form a smooth sauce. Spoon it into a rigid plastic container and keep covered in the fridge. MAKES ABOUT 1 CUP.

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