Make these butters ahead of time and keep a couple of logs in the fridge or freezer to slice as needed. I like to keep a selection on hand and place coins of them on a plate so that my guests can choose. They’re also good on chicken.
Yield: about ½ cup flavored butter.
HORSERADISH BUTTER
½ cup unsalted butter, at room temperature
2 tablespoons prepared horseradish
1 teaspoon kosher salt
2 tablespoons minced fresh chives (optional)
CILANTRO BUTTER
½ cup unsalted butter, at room temperature
4 garlic cloves, minced
¼ cup finely chopped fresh cilantro leaves
2 teaspoons grated lime zest
½ teaspoon kosher salt
½ teaspoon crushed red pepper flakes
ANCHOVY BUTTER
½ cup unsalted butter, at room temperature
4 anchovy fillets, minced
2 tablespoons capers, drained
Grated zest and juice of 1 lemon
CHIPOTLE BUTTER
½ cup unsalted butter, at room temperature
2 large chipotle chiles in adobo, finely chopped
1 teaspoon adobo sauce
½ teaspoon salt
- Place the butter in a small bowl and mash until smooth. Add the remaining ingredients and mix until well combined. Place on a large piece of waxed paper and form into a log. Cover with waxed paper and transfer to a resealable plastic bag. Use immediately, cover and refrigerate 2 weeks, or freeze up to 2 months. Slice into coin-size slices and serve over grilled or broiled steak.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)