Chipotle Lime Butter
Recipe and photo by Tami Ganeles Weiser
Prep Time: 5 minutes Cook Time: 0 minutes
Compound butters, or beurres composés, are simply butter with herbs and additions, blended well and re-refrigerated. This butter is a handy way to add flavor to grilled vegetables or fish, baked potatoes or sweet potatoes, and steamed vegetables. Feel free to adjust heat level by increasing the amount of chipotle in adobo sauce.
½ cup (1 stick) unsalted butter, at room temperature
1½ teaspoons chopped canned chipotle in adobo sauce
Zest of 1 lime
1 tablespoon fresh lime juice
½ teaspoon kosher salt
- Combine the butter, chipotle, lime zest and juice, and salt into the bowl of a stand mixer fitted with a paddle attachment, or if you are using a handheld mixer, into a large bowl. Beat until thoroughly incorporated.
- Place a sheet of aluminum foil on a work surface and place a piece of plastic wrap on top of it. Scrape all the butter mixture onto the plastic wrap, positioning it along the long edge nearest to you. Roll up the butter in the plastic tightly, into a long tube shape. Lift the plastic by the edges and swirl it around to create a tighter seal. Return the rolled package to the foil and roll it up. Refrigerate or freeze until ready to use.
The butter may be refrigerated for up to 1 week or frozen for up to 1 month.