Chile-Lime-Tequila Compound Butter Recipe
By
Regan Burns
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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 it would be equally good over fish or grilled veggies.
Game plan: The compound butter can be refrigerated for up to 1 month or frozen for up to 3 months.
This recipe was featured as part of our Chile Pepper Recipes photo gallery.
INGREDIENTS
- 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
INSTRUCTIONS
- Place butter in a medium bowl and, using a rubber spatula, soften until it’s 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.
agreed with the spicy/smokey flavour of chipotle. I eat them for breakfast on toast.
I add 1 teaspoon of lime zest, as well as 4 Tablespoons goat cheese to this recipe. It's WONDERFUL!
One favorite restaurant puts (at least), lime zest in their butter. Don't know whether it has juice in it. It's really good on their artisan bread.
I would think ground chipotle would be fantastic with this combo. Gotta try it and use it on tuna.
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!
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 would add some finely chopped cilantro as well, personally.
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.
How amazing would this be on tilapia? So amazing, that's how.
Sounds like maybe you could use some lime zest instead of juice?
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.
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.