Compound butter is a simple way to add a ton more flavor to your dishes. Think of it as a more portable instant sauce.
1 stick of salted butter, room temperature
4-5 whole chipotle peppers in adobo sauce
1 Tbsp of adobe paste and oil from the jar of peppers
In a food processor, blend the chipotle peppers and add about a tablespoon of the adobo paste and oil from the jar (or more to desired taste).
Mix with 1 stick of salted room temperature butter.
If you want to scoop the butter out and use it like a sauce, you can just store it in a container. If you would like to return it to a stick-like form to use slices, place the butter out on some plastic wrap or parchment paper. Roll the butter into a log shape while tightly wrapping the butter with the plastic wrap or parchment paper. If you are using the plastic wrap, it will be easy to seal, just fold the wrap onto itself. If you are using parchment paper, twist the ends of it tight to seal the butter into your parchment wrap. Refrigerate to harden again.
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[…] we took a few of the oysters, put them on the grill, and cooked them in some compound butter. Go here for Brittany’s compound butter recipe. No matter how you cook them, they don’t take long. You can also eat them raw, just make sure […]