Whiskey Butter

by FootsieBear

Source: Marlboro Country Cookbook - Morning Fires, Evening Lights

1/2 cup minced onion
2 cloves garlic, minced
1 jalapeņo chile pepper, minced
1/2 cup whiskey
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
1 tablespoon cracked black pepper
1 1/2 teaspoons dry mustard
1 teaspoon salt
1 1/2 cups butter, cut into pieces

Combine onion, garlic and chili pepper in saucepan; add whiskey, Worcestershire, vinegar, black pepper, mustard and salt. Bring to a boil and cook at a slow boil 8-10 minutes to reduce by half. Remove from heat. Beat in butter, 2 or 3 pieces at a time until all the butter is blended in. Serve at room temperature with grilled steak. Do not reheat!