Chipotle Garlic Butter Recipes

CHIPOTLE-LIME BUTTER

Steps:

• Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.

CHIPOTLE GARLIC BUTTER

Steps:

• Place ingredients in a food processor or blender and process until well combined.
• Put in a covered container and refrigerate.

CHIPOTLE COMPOUND BUTTER

Steps:

• Blend together and use over grilled steak.

CHIPOTLE HERB BUTTER

Steps:

• Soften butter at room temperature.
• Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.
• Add remaining ingredients and mix well.
• Transfer to a sheet of parchment paper.
• Roll into a tube about 1-1/2" in diameter and twist the paper at the ends. Refrigerate for 4-6 hours.
• Slice into 1-1/2" coins as needed. Place the "coin" on the steak just as they are coming off the grill. The idea is to have it half melted on top as you are serving your steaks.
• Store the unused butter in the refrigerator for up to 1 week.

CHIPOTLE BUTTER

Steps:

• Puree all in a blender or food processor.
• Place the butter on a sheet of plastic wrap and cover.
• Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
• Serve the rolled up log or cut off slices as needed.
• Goes great on grilled chicken and corn on the cob.