Chile-Lime-Tequila Compound Butter
TIME/SERVINGS
Total: Under 5 mins, plus chilling time
Active: Under 5 mins
Makes: 6 servings
By Regan Burns
Compound butter is just regular butter pumped up with flavor. Extra ingredients can range from herbs and lemon to wine or cheese, mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or chicken. Ours is chock-full of spicy chiles, lime juice, black pepper, and tequila, and adds a punch to our recipe for grilled rib-eye steaks but would be equally good over fish or grilled veggies.
Game plan: The compound butter can be stored in the refrigerator for up to 1 month or in the freezer for up to 3 months.
- 6 tablespoons unsalted butter (3/4 stick), at room temperature
- 2 teaspoons minced jalapeño or serrano chiles (seeds and membranes removed)
- 1 tablespoon freshly squeezed lime juice (from 1/2 medium lime)
- 2 teaspoons tequila (optional)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt
- Place butter in a medium bowl and, using a rubber spatula, soften until butter is very spreadable. Add remaining ingredients and mix until thoroughly combined.
- Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden.
COMMENTS | ADD YOUR OWN
Easy to make and super good on grilled steaks and corn. Lime doesn't mix easily with the butter so I felt like I was missing some b/c it ran off a bit when I molded the log. A terrific twist on regular butter.
kitty, I know what you mean about mixing the lime juice into the butter. You just have to keep stirring until it is all incorporated. It will eventually mix in.
Sounds like maybe you could use some lime zest instead of juice?
How amazing would this be on tilapia? So amazing, that's how.
Try using an immersion blender when making compound butter. It works great. I make a recipe similar to this using anchos, lime juice, a little cilantro and a little garlic. It's fabulous on corn.
I would add some finely chopped cilantro as well, personally.
I love the Idea of using the Zest 'anne10397'..thanks. Maybe ill use half zest, half lime Juice. But compound butters can really be made with anything. There is some great compound butters made with crawfish,shrimp or lobster..
I use Meyenberg goat butter in my compound butter recipes because it has a lower melting point allowing the butter to melt quickly without chilling the meat/chicken/fish/vegetable. Ummm, Ummm!