This recipe is born out of a cooking mistake of mine. It is now a staple in my freezer, alongside my more traditional truffle butter and herb butters. I had wanted a spicy cream sauce to drizzle over my just-posted, light, warm-weather pea and ham soup. I accidentally turned the double cream into butter because I was not quick enough to turn off the mini-food processor I was using. One teaspoon of the butter in my soup makes an amazing difference. Magic for my palate at least. It is good on grilled seafood and meats.

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