A trio of compound butters with grilled meats and vegetables.
Lime Chili Butter, Scallion Butter, and Roasted Garlic Butter are three of our favorite compound butters, which can be used to top grilled meats and vegetables, as a toasted sandwich spread, or as an accompaniment on a brunch table. Create your own variations, adding spices, minced chiles, smoked salt, or even minced olives or capers.…

CIA FOODIES

Compound Butters

Lime Chili Butter, Scallion Butter, and Roasted Garlic Butter are three of our favorite compound butters, which can be used to top grilled meats and vegetables, as a toasted sandwich spread, or as an accompaniment on a brunch table. Create your own variations, adding spices, minced chiles, smoked salt, or even minced olives or capers.

Lime Chili Butter

Makes 1 cup

Scallion Butter

Makes 1 cup

Roasted Garlic Butter

Makes 1 cup

Ingredients

  • 1 cup softened butter
  • 3 tablespoons lime juice, fresh
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon hot chili powder
  • 1 1/2 teaspoon sweet Hungarian paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon Worcestershire sauce
  • 2 to 3 dashes Tabasco sauce
  • Pinch garlic powder
  • Pinch onion powder

Directions

  1. Stir together the butter, lime juice, oregano, chili powders, paprika, cumin, Worcestershire sauce, Tabasco, garlic powder, and onion powder until thoroughly combined. Pipe or mold as desired.

Ingredients

  • 1 cup softened butter
  • 1/3 cup minced scallions
  • 1/4 teaspoon minced garlic
  • 1 1/2 teaspoons chopped parsley
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons fresh lemon juice

Directions

  1. Blend the butter with the scallions, garlic, parsley, soy sauce, and lemon juice. Pipe or mold as desired.

Ingredients

  • 2 heads garlic
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 1 cup softened butter

Directions

  1. Place each head of garlic on a square of aluminum foil large enough to enclose the entire head. Drizzle with the oil, and season with salt. Wrap the garlic in the foil and seal closed to make pouches.
  2. Grill over indirect medium heat (or roast in a 400°F oven) until tender and any juices that escape are deep brown, about 30 to 40 minutes.
  3. Let the garlic cool. Squeeze the roasted cloves from the papery skins, and mash to a paste. Blend with the softened butter, and then pipe or mold as desired.

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