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
Ingredients
- 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)
Instructions
- 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)
- Either smooth into cute ramekin or roll into a log in plastic wrap, and place butter in refrigerator to re-harden
Ingredients
- 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)
Instructions
- 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)
- Either smooth into cute ramekin or roll into a log in plastic wrap, and place butter in refrigerator to re-harden
– See more at: https://oneparticularkitchen.com/2010/04/19/chile-lime-tequila-compound-butter/#sthash.Rwqf8fH6.dpuf
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.
One Particular Kitchen 
Mmm! This looks amazing! I bet it’d be great on pretty much anything – fish, veggies, bread. Out of the bowl with a spoon… 😉
:::grabs a spoon:::
What a great flavor combo for compound butter. I’ll have to give this one a try soon. I bet the left overs would be great with some shrimp or over hot pasta. Yum!
Your butter looks amazing. I need to make some compound butter one day.
This looks great Erin! I bet it was heavenly with the steaks!
OOooh… looks great!
Oh yum! That would be great on fish on the grill! I can’t wait to try this! How long do you think it will keep? In the fridge? In the freezer?
Word on the street is it can be refrigerated for up to 1 month or frozen for up to 3 months. I think next time I’ll freeze little scoops of it so I can use it as needed. 🙂
How about on some grilled ears if corn? I prefer to shuck the corn then soak for a few minutes or even blanch first. Then put the corn right in the grill to get some great color and flavor.
I love compound butter. I make it when I do roast chicken, I rub it under the skin (and I suggest you do it with this stuff, that would be awesome). I’ve never been able to get all of the juice or wine to incorporate either but never had a problem.
Oh my heavens… under the chicken skin??? That sounds amazing! Glad to hear it about the juice on yours too. As you say, the flavor is still great!
Freeze small cubes and plop into sauces (especially pasta) or soup.
Wow! Didn’t know it was so easy, either!! I’ll have to give this a try!!