Mexican Butter

Ingredients

• 1 lb butter, room temperature
• 1 lb margarine, room temperature
• 1½ tbs granulated chicken bouillon
• 2 tbs finely chopped garlic
• 1 C white wine, preferably Chardonnay

Directions

1. Mix Base: Combine all ingredients except wine until it reaches a peanut butter-like texture.
2. Add Wine: Slowly blend in wine until smooth.
3. Shape & Freeze: Transfer mixture onto plastic wrap, roll into a tube, and freeze. Cut sections as needed.
4. Heat to Serve: Place a small section in a microwave-safe bowl. Microwave in 10-second intervals until frothy-stop immediately to avoid butter separating.

Chef's Notes

• An electric mixer is a good tool for this recipe