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, such as our corn on the cob recipe.
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.
- Yields: 6 servings
- Difficulty: Easy
- Total: Under 5 mins, plus chilling time
- Active: Under 5 mins
- 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 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.