Chili Lime Compound Butter

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Chili Lime Compound Butter

This chili lime compound butter will take your corn or steak to the next level. Using essential oil intensifies the flavor without watering it down. It’s perfect.

1/4 lb. (1 stick) of softened butter
1/2 tsp salt
8-10 drops of lime essential oil
zest of one lime
1 tablespoon hot sauce (I like Sriracha or Texas Pete)
plastic wrap

In a medium bowl add salt and lime essential oil to the soft butter. Mix thoroughly.

Add lime zest and hot sauce. Mix thoroughly.

Put the butter on a square of plastic wrap. Roll it into a log and twist ends tightly.

Place in refrigerator for at least an hour. The more time you give to chill the better the flavors melt together.

Remove from freezer and slice into medallions.

Note: You can use freshly squeezed lime juice but it tends to make the butter too wet. Lime oil gets you all the flavor without the extra water.


Adapted from and thanks to A Bird and a Bean
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