Chile-Citrus Compound Butter

In short, compound butters are nothing more than softened butter mixed with aromatics and seasonings. You form the ingredients into a “log” that gets frozen or chilled. When you need some, slice with a heated knife and you have insta-sauce!

Compound butters are especially good on vegetables, breads, fish, chicken and beef. I am particular to compound butters because you can make them in advance and use them as you needed right out of the freezer with no fuss. Nothing fancy nothing complicated, just slice and dress the meal! With this recipe we see those dominant island flavors of chili and lime married with cumin and hot pepper to provide that intense, but subtle, island taste.

If you are looking to change it up a bit, feel free to substitute lemon zest, orange zest or grapefruit zest for the lime zest noted in this recipe. This particular recipe is great with grilled fish steaks or chicken breast or any plain vegetable grilled. Also do not forget a nice slather on fresh bread or bagel!

Ingredients:

8 tbsp softened (not melted) unsalted butter
2 tbsp lime zest (fine grating)
1 tsp cumin
1 jalapeno pepper

Process:

1. Remove the seeds and membrane from the jalapeno and finely dice the pepper flesh
   
   
2. Combine all ingredients
   
   
3. For long term use, form into a log with plastic wrap and freeze. Use a heated knife to cut portions as needed.