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
2 stemmed and seeded ancho chiles
4 ounces softened unsalted butter
2 tablespoons minced fresh chives
2 teaspoons lime zest
2 teaspoons kosher salt
1 grated garlic clove
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
How to Make It
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.
Mash butter with chopped chiles, chives, lime zest, salt, garlic, crushed red pepper and black pepper. Roll butter in parchment; freeze until firm.
Grate over chicken noodle soup or roasted tri-tip.
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