Compound Butter – Ancho Lime
Course: Condiments & SeasoningsCuisine: MexicanDifficulty: Medium
Servings
8
servingsPrep time
10
minutesCooking time
10
minutesCalories
114
kcalTotal Carbs
2
gramsNet carbs
1
gramFat
12
gramsProtein
1
gramCompound butters are a great way to very quickly season food, adding both fat and flavor at the same time. This ancho lime butter is wonderful on top of just about any type of steak. If you can get your hands on some tri-tip, you’re in for a serious treat. This recipe came from a Mad Genius Tips article in Food & Wine Magazine back in 2018.
Ingredients
2 dried ancho chiles, stemmed and seeded
4 ounces unsalted butter (120g)
2 TB chives, freshly minced (6g)
2 tsp lime zest (or the zest of one lime)
2 tsp kosher salt (7g)
1 clove garlic (grated or pressed)
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper (ideally freshly ground)
Directions
- Roast the chiles – either over a flame or in a pan – until they soften and blister, then place them in a bowl and cover with boiling water. Allow them to soak for at least 15 minutes. You may need to weight the chiles down with a small plate.
- Place your softened chiles in a food processor to finely chop them, scraping down the sides as necessary.
- Add all of the remaining ingredients to the food processor and and process until thoroughly combined.
- Transfer the compound butter to a sheet of plastic wrap and roll into a log (see video for this process).
- Place the butter in the freezer for 30 minutes so that it hardens. After this you can store it in the freezer or fridge.
Recipe Video
Notes
- Nutritional info is based on a serving size of 1 TB
