To a 1/2 cup of softened, grass fed butter add:
1 tbsp of toasted mustard seed
1 tsp of chili flakes
1 tsp of pink, kosher or sea salt
1 tsp of paprika
1 tbsp of sorghum syrup
Now swirl in the sorghum syrup. Not only will you see an amazing, caramel color appear, but the umami factor gets pop’n with the addition of the sorghum syrup. Mix well. You can spoon this into a mold, or just pop the mixture into the fridge for an hour or so.
Spoon the butter over steak, fish or veggies and let it melt in layers of flavor.
