Chile-lime-tequila compound butter

I have to admit, I was a little intimidated by the thought of making compound butter. It just sounded so…. complicated? Fancy? Something?

WELL. It turns out it’s just adding  yummy flavors to something already yummy: butter. I can do that! The Yankee was making our traditional Sunday night steaks and wanted something to give them a little kick. He found this recipe at Chow, and it was crazy easy to pull together.

Chile-lime-tequila compound butter

Chile-lime-tequila compound butter


  • You need:
  • 6 Tbsp. butter, room temp (Chow said unsalted but I never have that)
  • 1 minced jalapeño or serrano pepper, seeds and membranes removed (wear gloves, people. Or don't rub your eyes after -- duh)
  • 1 Tbsp. freshly squeezed lime juice (about 1/2 a lime's worth)
  • 2 Tbsp. tequila
  • 2 tsp. freshly ground black pepper
  • 1 tsp. kosher salt (which technically you could eliminate if using salted butter, but I like it salty)


  1. Use a rubber spatula or mixer to soften butter till it's very spreadable, then add remaining ingredients and mix till thoroughly combined (I never did get the very last bit of lime juice and tequila to incorporate, but it didn't seem to affect the flavor)
  2. Either smooth into cute ramekin or roll into a log in plastic wrap, and place butter in refrigerator to re-harden

That’s it! We put little pats of these on our steaks and it was awesome.

And I still have some left! Any suggestions for what else to do with it? I’m thinking kickin’ garlic bread is next.

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