Compound butter is just plane ole butter kicked up with herbs and other goodies for additional flavor. Herbs, lemon, wine...cheese are mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or chicken. This recipe is chock-full of spicy chile, lime juice, black pepper, and tequila, and is simply wonderful on grilled rib-eye steaks, but it would be equally good over fish or grilled veggies.
Compound butter can be refrigerated for up to 1 month or frozen for up to 3 months.
6 tablespoons unsalted butter (3/4 stick), at room temperature
2 teaspoons minced jalapeño or serrano chiles, seeds and membranes removed
1 tablespoon freshly squeezed lime juice (from 1/2 medium lime)
2 teaspoons tequila
2 teaspoons freshly ground black pepper
1 teaspoon salt
Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden.
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