Cajun Butter

1/2 butter, softened
3 Tablespoon hot & spicy sauce
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar

Cream together butter, hot and spicy sauce, Worcestershire sauce and cider vinegar. Add salt and pepper to taste. Let stand for 1 hour to blend flavours. Makes 2/3 cups.

Serve as a dip for lobster, melted on grilled meat or new potatoes.

Keeps in refrigerator: 2 to 3 weeks
Keeps at room temperature: 2 to 4 hours