"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
Recipe information
Yield
Makes about ½ cup
Ingredients
1
Fresno chile, seeded, finely chopped
1
tablespoon chopped fresh cilantro or marjoram
½
teaspoon fresh lemon or lime juice
½
teaspoon kosher salt
½
cup (1 stick) unsalted butter, room temperature
Freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Mix chile, cilantro or marjoram, lemon or lime juice, and salt into butter.
Step 2
Season with pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.
Step 3
Do Ahead: Butter can be made 2 days ahead. Keep chilled.
Nutrition Per Serving
Per 4 servings: Calories (kcal) 210 Fat (g) 23 Saturated Fat (g) 15 Cholesterol (mg) 60 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 240