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Chipotle butter

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First I want to give a shout out to my friend Kristen at theendlessmeal.com. Her recipe for sriracha butter is fabulous, this is similar but we all know and love the smokey heat of chipotles. I’m going to be posting some rad recipes for flank steak, this butter goes with one of those.,

1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
2 canned chipotle chiles in adobo, stemmed, seeded and minced, or if you’re like me and want more heat use as many as you like!!
2 Tbs. fresh lime juice
Scant tsp. ground cumin
1/2 tsp. kosher salt; more to taste

In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1-1/2 inches in diameter. Wrap well in plastic and transfer to the refrigerator (or freezer, if you’re in a hurry) to firm.



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