Chipotle Lime Butter

• 1 cup unsalted butter, softened (1 cup, or 1/2 a pound of butter)
• Zest of 1 lime
• Juice of 1 lime
• 1 tsp salt (5 ml)
• 4 tbsp finely chopped cilantro (60 ml) (I substituted parsley)
• 3 chipotle chillies in adobo sauce, seeds discarded and flesh finely chopped.
• 2 tbsp vegetable oil (30 ml)
• Salt and pepper, to taste


This is best done well in advance of the meal preparation so it has time to set up again in the refrigerator. Combine the butter, lime zest and juice, salt, coriander, and chipotles in adobo sauce in a mixer. Beat the butter until the ingredients are well combined. Lay out a length of plastic wrap on a clean counter. Lay the butter in a line along one edge of the plastic wrap roll the plastic wrap around the butter, forming a log by twisting the ends. Remove any air pockets using a small pin. Refrigerate the butter to harden. Or you can use ice cube trays (H/T my buddy Darren) for individual portions, or freezer containers for a multi use option.

I use this compound butter over steak, but it can be used to add a kick to any meat.