A spicy and smoky compound butter that’s perfect on rolls, vegetables, steaks & so much more!
Chili Butter, and compound butter in general, is such a simple way to add a ton of flavor to your dishes. They’re really simple to mix up but totally elevate your recipes! Start with softened butter and mix in any spices, herbs, flavorings, or ingredients you love and give it a mix. Compound butter can be served softened, which is great for spreading on rolls or sandwiches. Or it can be rolled into a log and chilled, to slice and serve over steaks, vegetables, pasta & more!
What you need to make Chili Butter
What makes compound butters so simple, is that you only need a few ingredients, plus softened butter, to whip them up.
- softened butter
- garlic powder
- chili powder
- kosher salt
- black pepper
The cayenne is the only ingredient in this recipe that contributes spice to the chili butter, so you can easily scale it down or leave it out for a smoky butter with no spice.
Why you need softened butter
When the butter is soft it combines much easier with all of the other ingredients and has the ability to be slightly whipped, giving the finished product a light and fluffy texture. If you try this recipe with cold butter, the butter will break apart into small pieces and mix with the ingredients, resulting in a chunky and poorly mixed butter.
To quickly soften butter, place in the microwave and set to defrost. Defrost in 5-second intervals until butter is soft throughout.
This recipe can also be made with melted butter in a pinch, but softened butter will yield the best results!
How to make Chili Butter
- Combine all ingredients in a bowl and whip until thoroughly combined.
- Transfer chili butter to a ramekin to serve soft, or roll into a log and chill in the refrigerator for 2 hours before slicing and serving.
How to chill compound butters
- Begin by transferring finished butter to a large sheet of plastic wrap. Place the butter in the center, in a rough log shape. To begin forming the log, pull up on one side of the plastic wrap and gently pull it towards the other end of the plastic wrap.
- Repeat that motion with the other side, and the butter should have rounded edges and resemble more of a log shape. Then pull the two ends together, over the butter log, and begin rolling down towards the butter. Make sure to push out any air that gets trapped in the plastic wrap.
- Once the plastic wrap is tightly wrapped around the butter log, twist the sides of the plastic wrap to help shape the ends of the butter log. Roll the butter back and forth across the board until you end up with a nicely shapen butter log. Then twist the plastic wrap under the log to secure it.
- Place log in the fridge to chill for at least 2 hours, or until completely firm.
What to serve with Chili Butter
- dinner rolls
- grilled steak
- chicken breasts
- roasted vegetables
- baked potatoes
- pork chops
- & more!
- 1 stick Unsalted Butter softened to room temperature
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- ½ teaspoon Cayenne
- ½ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
- Combine all ingredients in a bowl until well incorporated. Serve soft or roll into a log in plastic wrap and chill in the fridge before serving.
I hope you enjoy Yvette!