Eric Wolfinger
Culinary Director Justin Chapple butter us up with brilliant flavor-packed compound butters, then freezes them for quick weeknight upgrades. Slideshow: More Compound Butter Recipes
How to Make It
Step 1
Toast ancho chiles in a small skillet over medium, turning often, until they start to blister, about 4 minutes. Transfer chiles to a bowl and cover with boiling water. Let stand for 15 minutes. Drain well and finely chop.
Step 2
Mash butter with chopped chiles, chives, lime zest, salt, garlic, crushed red pepper and black pepper. Roll butter in parchment; freeze until firm.
Notes
Grate over chicken noodle soup or roasted tri-tip.
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