The Beggars’ Banquet: Chile-Lime Butter, OMG

I am all about eating whole, healthy, delicious food, and I’m a big fan of unclogged arteries, but you will have to pry the butter out of my cold, dead hands.

Which is why when I found a freaking fancy butter recipe in my fiance’s Williams-Sonoma Vegetable cookbook, I was delighted, because I felt all special cooking from the Vegetable book but indulgent because it’s butter. What I chose was the Chili-Lime Butter recipe, which the book recommends using in grilling corn on the cob, but I thought it would be delicious on salmon, so that’s what I tried it with.

So. Good.

1/2 cup unsalted butter, room temperature
3 cloves garlic, minced
1/2 to 1 teaspoon mild chile powder, or to taste
Large pinch of paprika
Large pinch of ground cumin
2-3 tablespoons chopped fresh cilantro
Salt and freshly ground pepper
Juice of 1/2 lime

You just mix the butter and garlic until well blended, mix in all the spices & herbs, and season to taste with the salt and pepper. Then, mix in the lime juice, cover, and chill for at least half an hour, and then take it out and let it sit at room temperature again for about 30 minutes before serving. If the lime juice separates upon standing, go ahead and give it another couple stirs to reblend.

I seriously felt so stinkin’ fancy serving this at dinner this week, and it was a mostly hands-off five minutes of prep time type of thing. I’d imagine it would go well with a variety of summer vegetables, most different meats, and I could even imagine spreading it on small baguette rounds and making a spicy chili-lime crostini out of it.

Do you guys have any other fancy butter recipes you like? I’m such a sucker for butter.

By Meghan Young Krogh

Meghan had a number of quality writing mentors over the course of her education, which just goes to show that you can't blame the teacher for the way the student turns out. Team Oxford Comma represent.

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