Butter Sauces #3

Compound butter is one of the easiest ways to add serious flavor to almost anything that comes off the grill. This version goes full Southwestern with fresh cilantro, minced garlic, jalapeno peppers, lime zest, and crushed red chiles all worked into softened unsalted butter.

The lime zest is doing a lot here. It adds bright citrus fragrance that you just can’t get from lime juice alone, and it doesn’t introduce any extra moisture that would make the butter watery. Combined with the fresh cilantro and heat from two jalapenos, this is a compound butter with real backbone.

Mix everything at room temperature so the ingredients distribute evenly, then roll into a log using plastic wrap and chill until firm. Slice off rounds as needed.

Pro Tips

• Remove the seeds and ribs from the jalapenos for milder heat. Leave them in if you want real fire.
• Use unsalted butter so you can control the salt level yourself. Salted butter plus added salt gets aggressive fast.
• The butter freezes well for up to two months. Slice before freezing so you can grab individual portions.
• Melt a pat over grilled steak, fish, or corn on the cob right as it comes off the heat.

Variations

• Swap cilantro for flat-leaf parsley and add a squeeze of lemon for a Mediterranean-style compound butter.
• Use chipotle peppers in adobo instead of jalapenos for a smoky, deeper heat.
• Stir in a teaspoon of cumin for an earthier, more taco-seasoned flavor.