3 Flavored Butter Recipes
Great Additions to All Foods

These are 3 flavored butter recipes that add delicious melted flavor to any number of cooked dishes. These flavors add a finishing touch to cooked meals that will turn an average dish into something special.

Chipotle-Lime Butter

This compound butter goes great on beef steaks, chicken, and lamb chops, and adds a nice smoky flavor to lobster.

6 tablespoons softened, unsalted butter
1 canned chipotle pepper, minced
1 tablespoon chipotle adobo sauce from same can
1 1/2 teaspoons fine lime zest
Pinch of salt

In a medium mixing bowl, mash together the butter, chipotle pepper and sauce, lime zest, and salt. Transfer to a container for storage, and cover. This Chipotle-Lime Butter can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Soften before serving.

Roquefort Butter

This rich and tangy flavored butter is wonderful on grilled steak, or as a substitute for garlic butter on bread.

1 1/2 sticks unsalted butter, softened
1/2 pound Roquefort cheese, crumbled
1/4 teaspoon Worcestershire sauce
3/4 teaspoon ground black pepper

In a medium bowl, cream the butter until smooth in texture. Fold in the crumbled Roquefort cheese, Worcestershire sauce, and black pepper.

Transfer to a storage container and cover. Roquefort Butter can be stored in the refrigerator for up to 3 days, or up to 3 months in the freezer.

Roasted Garlic and Chile Butter

Melt this rich and slightly spicy butter over grilled beef or lamb, or drizzle over seafood such as lobster, shrimp, or salmon. It too is great as a substitute on bread, replacing garlic butter.

1/2 stick unsalted butter, softened
1 large fresh poblano pepper
6 large whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
1 teaspoon pure, quality chili powder
6 large whole unpeeled

Under a preheated broiler, toast the poblano pepper, turning often, until the skin is slightly charred. Steam the pepper until cool in a paper bag. Rub off the charred skin, and remove stem and seeds. Finely chop the chile.

Preheat the oven to 375 degrees F. In a small oven-proof dish, combine the garlic cloves and olive oil. Bake until they are soft, turning once or twice, for about 20 minutes. Cool to room temperature. Peel the garlic cloves, and reserve the olive oil.

In a medium bowl, mash together the butter, chopped chile pepper, garlic, garlic oil, and chili powder. Transfer the mixture into a storage container, and store for up to 3 days in the refrigerator, or up to 3 months in the freezer. Soften to room temperature before serving.

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