Chipotle Butter

Compound Butter Recipe
Yields: 8 Servings Difficulty: Easy Prep Time: 15 Mins

Craving a butter burger? Chipotle Butter is an easy homemade condiment recipe with only 4 ingredients. A good butter for steak, grilled veggies, or bbq, too!

For anyone who has ever had a butter burger or needed a good butter for steak, we know that compound butter recipes are the best.

Compound butter recipes make easy condiment recipes, especially if you need to amp up flavor during the cooking process and are short on time. When you use compound butter, all the flavors you need are right there and ready to go. Just add a pat of butter to the skillet (or on top of your meat) and you’ve got instant flavor that can be as simple or as complex as you want.

I love making flavored butters because they add so much to a dish in a very quick and easy way. Chipotle Butter, like all other compound butters, can be made ahead and stored in the fridge for a couple of weeks or frozen for when you need to whip up a gourmet meal on the fly.

Compound Butter   Chipotle Butter   Flavored Butters

Chipotle Compound Butter

Chipotle Butter

Craving a butter burger? Chipotle Butter is an easy homemade condiment recipe with only 4 ingredients. A good butter for steak, grilled veggies, or bbq, too!
5 from 1 vote
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Course: Condiments
Cuisine: French
Prep Time: 15 minutes
Chill: 3 hours
Total Time: 3 hours 15 minutes
Servings: 8 pats
Calories: 102kcal

Equipment

  • Stand Mixer with Paddle Attachment
  • Parchment Paper

Ingredients

  • ½ cup (1 stick) unsalted butter softened
  • 1 tsp unsweetened cocoa powder
  • tsp instant coffee granules
  • 1 tbsp finely chopped chipotles in gluten free adobo sauce

Instructions

  • Using a stand mixer with the paddle attachment, whip the butter for about 2 to 3 minutes on medium-high speed until it is light and fluffy.
  • While the mixer is still running and with the speed lowered to medium, slowly add the coffee granules, cocoa powder, and chipotle. Continue to mix until the ingredients are well combined and the butter takes on an even reddish brown color.
  • Use a rubber spatula to scoop the butter out of the bowl of the stand mixer onto a sheet of parchment paper. Using your hands, form the butter into a log about 6 inches long and 1½ to 2 inches in diameter. Try to get the log as close to the long edge of the parchment as possible. Gently roll the parchment around the butter so that it is wrapped about 2 times, trim off the excess. Twist the ends shut to seal the butter into a tube.
  • Place the butter in the refrigerator and chill for at least 3 hours until firm. Butter can be stored for up to two weeks, or frozen for up to 2 months. Thaw in the refrigerator before using. To use, unwrap the chilled butter and cut off as much as you need a tablespoon at a time.

Nutrition

Serving: 1tbsp | Calories: 102kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 11.5g | Saturated Fat: 7.3g | Cholesterol: 30mg | Sodium: 83mg | Potassium: 7mg | Fiber: 0.1g | Calcium: 4mg