Cilantro Jalapeño Compound Butter

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tablespoons butter

  • 2

    teaspoons finely chopped jalapeño pepper, seeds and ribs removed

  • 2

    teaspoons finely chopped shallot

  • 2

    tablespoons (packed) chopped cilantro

  • 1

    tablespoon lime juice

  • 1/2

    teaspoon salt

  • 1

    teaspoon freshly ground black pepper

Directions

Cut butter into chunks and place in a bowl. Bring to room temperature (if you’re a little impatient, and the butter’s still a little stiff, that’s okay). Mix the remaining ingredients in a separate bowl (this will help distribute their flavors more evenly throughout the butter). Add the cilantro jalapeño mixture to the butter and mash with a fork until thoroughly combined. The lime juice won’t completely mix into the butter, but that’s okay. Form the compound butter roughly into a ball or log shape in the bowl with the fork and transfer it to a sheet of plastic wrap. Wrap the compound butter in the plastic wrap, shaping it into a log. Place the wrapped compound butter in a bowl and refrigerate (the bowl will catch any stubborn lime juice that escapes from the plastic wrap). Chill for at least a few hours to let the butter re-harden and the flavors swap around. You can make your compound butter a day or more ahead from when you want to use it. Remove the compound butter from the fridge while the steaks are cooking. When you plate the steaks, top them with a slice of the butter.

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