Louisiana Compound Butter - cooking recipe

Ingredients

8 ounces butter, softened
1/2 cup durkee red hot sauce
1/2 teaspoon garlic, minced
1/2 bunch cilantro, finely chopped

Preparation

Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
Mix on slow speed until all ingredients are well blended.
SLOWLY add hot sauce until well incorporated.
Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
Place log in freezer until firm.
Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
The remaining butter can be stored in an airtight container for up to two months.